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  • Writer's pictureAlison Golding

Mulligatawny Soup

Updated: Jan 25, 2022

This fragrant Mulligatawny soup is hearty, healthy and delicious. This version is a bit of a different take on the traditional recipe with the addition of chickpeas and spinach. It's also quick to make and freezes well to enjoy later if you decide to make a larger batch.


1 tbsp olive oil

1 large onion, chopped

2 medium carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

2 tbsp fresh ginger, minced

1 green apple, peeled and diced

2 uncooked chicken breasts, chopped

2 c packed fresh spinach, chopped (or you can use frozen)

½ c uncooked basmati rice

½ c red or yellow lentils (uncooked)

1, 19 oz can chickpeas (drained)

8 c chicken broth

1, 14 oz can coconut milk

Juice of 1 lemon

2 tsp curry powder

1 tbsp garam masala

Salt and pepper (to taste)

Chopped fresh cilantro (optional topping)


Saute the onion, carrot, celery, ginger and garlic in olive oil over medium heat for about 5 minutes or until softened. Add remaining ingredients, bring to a boil, reduce heat, cover and cook for 20 minutes or until rice and lentils are done, stirring occasionally. Top with cilantro prior to serving.

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