Adan Kendric Jamie Oliver’s Mulligatawny Soup is a rich, flavorful dish with a blend of Indian spices, vegetables, and lentils that make it a hearty and warming meal. Mulligatawny is traditionally a curry-flavored soup that was adapted from Indian cuisine by the British during the colonial era. This recipe combines the aromatic spices of curry with hearty ingredients, creating a satisfying soup that’s perfect for any season.
Why This Recipe Is a Must-Try
- Bold Flavors: A delicious fusion of Indian spices, vegetables, and lentils.
- Hearty and Filling: The addition of lentils and rice makes this soup a complete meal.
- Versatile Ingredients: Customize the recipe with your favorite vegetables or protein.
- Healthy and Nutritious: Packed with fiber, protein, and plenty of vitamins and minerals.
- Perfect for Leftovers: Tastes even better the next day, making it ideal for meal prep.
Other Jamie Oliver Recipes
What is Jamie Oliver Mulligatawny Soup?
Jamie Oliver’s Mulligatawny Soup is a thick, spiced soup made with a combination of lentils, rice, vegetables, and curry spices. The name “Mulligatawny” means “pepper water” in Tamil, and the soup traditionally contains a blend of spices with a broth base. This version is hearty and wholesome, often served with rice or naan for a complete meal.
Jamie Oliver Mulligatawny Soup Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 large carrot, chopped
- 1 red bell pepper, chopped
- 1 apple, peeled and chopped
- 1 cup red lentils, rinsed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 liter (4 cups) vegetable or chicken stock
- 1/2 cup rice (optional)
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh coriander (cilantro) for garnish
- Lemon wedges for serving
Step-by-Step Instructions to Prepare Jamie Oliver Mulligatawny Soup
Step 1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened and fragrant. Stir frequently to avoid burning.
Step 2. Add the Vegetables and Spices
Stir in the chopped carrot, red bell pepper, and apple. Cook for another 5 minutes until the vegetables begin to soften. Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well to coat the vegetables in the spices, allowing the flavors to develop.
Step 3. Add the Lentils and Stock
Rinse the red lentils under cold water and add them to the pot. Pour in the vegetable or chicken stock and stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
Step 4. Add the Rice (Optional)
If you want to add rice, stir it in after the lentils have started cooking, and let it simmer until the rice is cooked through (about 15 minutes). You can also serve the soup over rice instead of adding it directly to the soup.
Step 5. Stir in the Coconut Milk
Once the lentils and rice are fully cooked, stir in the coconut milk. This adds a rich, creamy texture to the soup and balances out the spices. Heat the soup gently for another 5 minutes without boiling.
Step 6. Adjust Seasoning and Serve
Taste the soup and adjust the seasoning with salt and pepper. Serve the soup hot, garnished with fresh coriander (cilantro) and a squeeze of lemon juice for extra brightness.
What to Serve with Jamie Oliver Mulligatawny Soup
- Rice: Serve the soup over basmati or jasmine rice for a heartier meal.
- Naan Bread: Warm naan bread or chapati pairs perfectly for dipping into the soup.
- Cucumber Raita: A cool, yogurt-based raita helps balance the spices in the soup.
- Simple Salad: A fresh salad with cucumber and tomato complements the richness of the soup.
- Grilled Chicken: For added protein, serve with grilled or roasted chicken on the side.
Expert Tips for Mastering Jamie Oliver Mulligatawny Soup
- Customize the Heat: If you prefer more spice, add a pinch of chili powder or fresh chilies to the soup.
- Use Fresh Spices: Freshly ground spices will give the soup a more vibrant and aromatic flavor.
- Blend for Smoothness: For a smoother texture, you can blend part of the soup using an immersion blender.
- Add Protein: For a more filling soup, add cooked chicken, shrimp, or tofu.
- Balance the Sweetness: The apple adds a subtle sweetness, but if you prefer more balance, squeeze a bit of lemon juice just before serving.
Variations of Jamie Oliver Mulligatawny Soup
- Vegan Mulligatawny Soup: This recipe is naturally vegan, but if you’re looking for extra creaminess, use coconut milk or almond milk.
- Chicken Mulligatawny: Add cooked, shredded chicken to the soup for a heartier version.
- Spicy Mulligatawny: Add fresh chilies or chili powder to increase the heat of the soup.
- Lentil-Free Version: If you prefer, you can omit the lentils and add more vegetables or rice.
- Creamy Mulligatawny: Use cream or yogurt instead of coconut milk for a creamier texture.
How to Store Leftovers of Jamie Oliver Mulligatawny Soup
- Refrigeration: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Leave space in the container for expansion.
- Labeling: Always label your containers with the date to keep track of freshness.
How to Reheat Jamie Oliver Mulligatawny Soup Leftovers
- Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally until warmed through.
- Microwave: Place the soup in a microwave-safe dish and heat in 1-2 minute intervals, stirring between each, until fully warmed.
- Add Liquid if Needed: If the soup thickens too much after storage, add a little water or stock to loosen it up while reheating.
Nutrition Value (per serving)
- Calories: 300 kcal
- Carbohydrates: 40g
- Protein: 9g
- Fat: 12g
- Fiber: 10g
- Sugar: 8g
- Sodium: 600mg
- FAQs
- Can I freeze Jamie Oliver Mulligatawny Soup?
- Yes, this soup freezes very well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave when needed.
- How long does Jamie Oliver Mulligatawny Soup last in the fridge?
- The soup will last up to 4 days when stored in an airtight container in the fridge. Be sure to reheat thoroughly before serving.
- Can I make Jamie Oliver Mulligatawny Soup without lentils?
- Yes, you can omit the lentils if you prefer. The soup will still be flavorful and hearty, especially if you add extra vegetables or rice.
- Can I add meat to Jamie Oliver Mulligatawny Soup?
- Absolutely! You can add cooked chicken, lamb, or shrimp to the soup for extra protein and flavor.
Final Words
Jamie Oliver’s Mulligatawny Soup is a flavorful and aromatic dish that’s sure to become a favorite. With its warm spices, hearty lentils, and creamy coconut milk, this soup is perfect for a cozy meal. Whether you serve it with rice or naan, this soup is versatile enough to suit any taste. Give it a try for a healthy, filling, and delicious meal!
More Jamie Oliver Recipes
- Jamie Oliver Chicken and Mushroom Risotto
- Jamie Oliver Chicken And Chorizo Stew
- Jamie Oliver’s Turkey Salad
Jamie Oliver Mulligatawny Soup Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Description
Jamie Oliver’s Mulligatawny Soup is a thick, spiced soup made with a combination of lentils, rice, vegetables, and curry spices. The name “Mulligatawny” means “pepper water” in Tamil, and the soup traditionally contains a blend of spices with a broth base. This version is hearty and wholesome, often served with rice or naan for a complete meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 large carrot, chopped
- 1 red bell pepper, chopped
- 1 apple, peeled and chopped
- 1 cup red lentils, rinsed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 liter (4 cups) vegetable or chicken stock
- 1/2 cup rice (optional)
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh coriander (cilantro) for garnish
- Lemon wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened and fragrant. Stir frequently to avoid burning.
Stir in the chopped carrot, red bell pepper, and apple. Cook for another 5 minutes until the vegetables begin to soften. Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well to coat the vegetables in the spices, allowing the flavors to develop.
Rinse the red lentils under cold water and add them to the pot. Pour in the vegetable or chicken stock and stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
If you want to add rice, stir it in after the lentils have started cooking, and let it simmer until the rice is cooked through (about 15 minutes). You can also serve the soup over rice instead of adding it directly to the soup.
Once the lentils and rice are fully cooked, stir in the coconut milk. This adds a rich, creamy texture to the soup and balances out the spices. Heat the soup gently for another 5 minutes without boiling.
Taste the soup and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh coriander (cilantro) and a squeeze of lemon juice for extra brightness.
