Mulligatawny Soup

Total Time
15 mins
45 mins

One of my favourite soups. I used to make gallons of this while working at a very classy country hotel; everybody loved it. I hope that you do too.

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  1. Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
  2. Mix in the flour and curry powder; cook for a few minutes, browning slightly.
  3. Mix in the tomato puree. Cool slightly.
  4. Gradually mix in the stock until smooth. Stir to the boil.
  5. Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
  6. Liquidise soup to your preferred consistency.
  7. Add rice to serving bowl and pour hot soup over the top.