Mulligatawny Soup

Mulligatawny Soup Recipe

A variation of aubergine and mixed vegetable soup
Yield: 4 - 6    Preparation Time:     Cooking Time:
This is a variation on a mixed vegetable soup. Aubergine adds an extra dimension to this traditional soup.


2 potatoes, peeled and sliced
2 cups peeled and diced aubergine
1 medium onion, chopped
2 carrots, peeled and sliced
2/3 cup canned roasted red pepper, diced
2 stalks celery, with tops
1 cup frozen yellow corn
½ cup shelled pistachios
½ cup tomato sauce
½ cup roasted cashews
6 cups broth
16 cups water
3 tablespoons sugar
¼ cup butter
½ teaspoon curry powder
¼ cup lemon juice
½ cup chopped parsley
¼ teaspoon thyme
½ teaspoon pepper
1 bay leaf
1 dash nutmeg
1 dash marjorama

Recipe Instructions

Cook the soup.
Place all the ingredients in a large pot and place on the stove.  Bring the mixture to the boil over a high heat.  Reduce the heat and simmer the soup for 4 – 5 hours stirring occasionally for the first few hours and more often in the last hour.

The soup should have been reduced by half and turned a thick brownish color.  The consistency should be like that of chili and the nuts will have softened.