Crock Pot Mulligatawny Soup Recipes

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CROCK-POT MULLIGATAWNY SOUP



Crock-Pot Mulligatawny Soup image

A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken.

Provided by Kimosabe

Categories     Chowders

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups chicken broth
2 cups canned diced tomatoes
1 small onion, fine chopped
1 large carrot, fine chopped
1 small peeled sweet potato, small cubed
1 bell pepper, fine chopped
3 boneless skinless chicken thighs, small cubed
1 large apple, peeled and small cubed
1/2 lemon, juice of
1 tablespoon chopped parsley
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon salt
black grated pepper
1 1/2-2 whole cloves

Steps:

  • Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
  • It's done when vegetables are fully soft.
  • Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
  • When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
  • Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
  • Like a lot of things, I think this might be better on the second day.
  • Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
  • Yield: 6 to 8 servings.

SLOW-COOKER MULLIGATAWNY SOUP



Slow-Cooker Mulligatawny Soup image

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

Steps:

  • Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
  • Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

MULLIGATAWNY SOUP



Mulligatawny Soup image

One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

1 medium tart apple, peeled and diced
1/4 cup each chopped carrot, celery and onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground mace
6 cups chicken or turkey broth
1 cup cubed cooked chicken or turkey
1 medium tomato, peeled, seeded and chopped
1/2 cup chopped green pepper
2 whole cloves
1 tablespoon minced fresh parsley
1 cup cooked rice

Steps:

  • In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

MULLIGATAWNY SOUP I



Mulligatawny Soup I image

The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

Provided by L. Peter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Steps:

  • Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  • Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  • When serving, add hot cream.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g

SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)



Slow-Cooker Chicken Mulligatawny Soup Recipe - (4.1/5) image

Provided by 1buttons

Number Of Ingredients 19

3 tablespoons unsalted butter
2 onions, chopped
4 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, minced
1 1/2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon curry powder
2 teaspoons garam masala
Salt and pepper
1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
5 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 can (13 1/2 ounce) coconut milk
1/2 cup brown lentils, picked over and rinsed
Plain yogurt
Fresh cilantro leaves, chopped
Lime

Steps:

  • Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

CROCK POT VEGAN MULLIGATAWNY SOUP



Crock Pot Vegan Mulligatawny Soup image

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Provided by Chef George S.

Categories     Low Protein

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

Steps:

  • Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
  • Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
  • Add yams, parsnips and apples.
  • Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
  • About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
  • Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
  • Taste and adjust salt, and other spices.
  • Add back in vegetables and cook for another 30 minutes to meld flavors.

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Steps:

  • Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
  • Remove from heat and puree soup with an immersion blender until smooth.
  • Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

MULLIGATAWNY SOUP



Mulligatawny Soup image

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Categories     Soup/Stew     Milk/Cream     Chicken     Garlic     Onion     Appetizer     Sauté     Lentil     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Steps:

  • Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  • Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
  • Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

MULLIGATAWNY INSPIRED SOUP RECIPE BY TASTY



Mulligatawny Inspired Soup Recipe by Tasty image

Here's what you need: olive oil, butter, onion, celery, carrots, garlic, small tart apples, diced tomato, vegetable stock, chicken stock, salt, pepper, curry powder, coriander, garlic powder, onion powder, paprika, large bay leaves, large chicken breast, rice

Provided by Kristyn Ruhf

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

olive oil, a drizzle
1 tablespoon butter
1 onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
3 cloves garlic, minced
2 small tart apples, finely chopped
2 cans diced tomato, regular or fire roasted
2 boxes vegetable stock, or broth
1 cup chicken stock, or broth
1 pinch salt
pepper, to taste
1 teaspoon curry powder
½ teaspoon coriander
½ teaspoon garlic powder
½ teaspoon onion powder
1 dash paprika
2 large bay leaves
1 large chicken breast, cooked and shredded
1 cup rice, pre-cooked

Steps:

  • Heat a stock pot or Dutch oven on medium low heat and to it, add olive oil and butter. Sweat out onion, celery, and carrots until softened.
  • Add apple and garlic, and saute until garlic is fragrant, about 1 minute.
  • Add canned tomatoes, broths or stocks, and all spices/herbs. Bring to a boil and then reduce to a simmer for about 30 minutes,until all vegetables and the apples are nice and soft.
  • Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend.
  • Remove bay leaves and serve.

Nutrition Facts : Calories 880 calories, Carbohydrate 83 grams, Fat 54 grams, Fiber 10 grams, Protein 13 grams, Sugar 29 grams

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Top Asked Questions

Could You give Me a recipe for Mulligatawny soup at shamiana?
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?" Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes.
What is mulligatawny soup made of?
Healthy Mulligatawny Soup – Our lighter Mulligatawny recipe is made with coconut milk and vibrant spices for a rich, bold, and healthy chicken curry soup! Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger.
How long do you cook mulligatawny in crock pot?
This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken. AMT. PER SERVING % DAILY VALUE Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
What is your favorite recipe for Mulligatawny?
Add half and half, salt, pepper, and sugar, then cook for another five minutes. Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving. I can’t hear the name “Mulligatawny” without thinking of Seinfeld. I just can’t.

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