Vegetarian Mulligatawny
my twist on an Indian classic
When this soup first appeared on the menu at Mary’s Marvelous, it caused more consternation than interest. Customers stumbled over its pronunciation (easy to do) and wouldn’t go beyond that, but we persisted in keeping it on the menu, absolutely convinced that one try would change minds!
A deeply flavorful and hearty vegetarian soup.
This is my version of a Madras Indian classic dating back to the 18th century. There are hundreds of varied recipes for this soup, originally made with meat (usually chicken). It can be known as pepper water or curry soup, neither of which describes its complex deliciousness.
A lot of things in it appeal to me, cabbage, cauliflower, carrots and sweet potato. Originally the recipe was brothy with chicken, and as we played around with a vegetarian version, adding coconut milk and chickpeas, we arrived at this recipe.
We made it over and over, and it became one of our most requested soups.
With its vibrant color and distinct flavor, Madras curry, (a blend of earthy and fragrant spices), is a key ingredient here and one to be very specific about.
I am very particular about where I buy spices, and particularly curry powder as the quality and freshness of the spices are so important.
Kalustyan’s in New York City, which I have featured in a past post, is a favorite spice shop of mine and a very reliable source for spices. As an alternative, one of the best tinned curry powders I use is Sun Brand. Madras Curry Powder
Vegetarian Mulligatawny Soup
This requires a bit of vegetable preparation but the soup goes together quickly so don’t be daunted by the list of ingredients. The end result is worth the effort!
YIELD: 4 quarts
SERVES: 12 to 14