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Jan 25 2009

Crock Pot Mulligatawny Soup

Posted by: Paulineh in recipes

I like this Mulligatawny soup because it has a lot of flavor and is really warming on a cold night.  Making it in the crock pot makes the process just so easy. Crock Pot meals are so much easier than conventional meals especially for someone like me who is working full time as I can set it and forget it.  I like soup made the day before though,  so I usually  make it on the weekend and store it in the refrigerator and take it to work for lunch or have an instant quick dinner ready.  Here's my recipe for Mulligatawny soup which can be made with chicken or you can leave it out for a vegetarian alternative.

Mulligatawny Soupmulligatawny-soup3

2 tabs butter
1 onion and 1 carrot and 3/4 cup celery  -finely chopped
1 potato and 1 green apple - cubed
2 tabs flour
1 teasp each of curry powder and cumin
pinch turmeric
1 bay leaf
1 quart (1 litre) chicken or vegetable stock
1/4 cup raisins
1 cup cooked chicken - chopped
1/2 cup cooked basmati rice
coriander leaves - chopped
Brown the onion, carrot, celery, and potato for 2 minutes then stir in the flour,  turmeric,  curry and cumin and continue another 2 minutes. Stir in the stock, raisins, apple and bay leaf and mix well.  Transfer to crock pot and set to low for  for approximately  5  hours.  Add the chicken and rice about half way through cooking time.  Garnish with a generous helping of chopped coriander leaves and serve with some crusty bread or extra rice.

You can adjust this recipe as well by adding a little thyme, grated lemon peel  or some coconut milk for a slightly different taste. You could also try using lentil instead of the rice. Crock pot meals are easy and I hope you try this one out for yourself.
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This entry was posted on Sunday, January 25th, 2009 at 12:59 am and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

8 Responses to “Crock Pot Mulligatawny Soup”
  1. Anna says: January 26th, 2009 at 6:01 am

    I just may have to try this for dinner tonight!

  2. Patty says: January 27th, 2009 at 1:10 pm

    I’ve given you the Lemonade Award! It’s waiting for you at http://easycooking.today.com/

  3. mlle noelle says: February 2nd, 2009 at 9:57 pm

    Hi there,
    Thanks for stopping by my blog the other day (simmer down). This does look good and I have been looking for more things to do with my slow cooker.

  4. Paulineh says: February 3rd, 2009 at 12:05 pm

    Thanks mlle noelle- slow cooking works for me as I work during the week and have a dinner ready to be served when I get home. Hope you like my recipes.

  5. Vegetarian Crock Pot Recipes says: June 16th, 2009 at 5:12 am

    The more sites I visit the more I realize that most of them don’t live up to their promise, but this one is different. I love it. Thank you for the Crock Pot Muligatawny Soup | Crock Pot Meals posting. Cindy Kerr.

  6. Authentic Chinese Recipes says: November 7th, 2009 at 8:12 pm

    Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

  7. Lisa says: February 1st, 2010 at 10:55 am

    I’d like to try this recipe and would like to use coconut milk. At what point should I add the coconut milk? At the beginning, or towards the middle/end of cooking time?
    Thank you, Lisa

  8. Paulineh says: February 1st, 2010 at 6:50 pm

    I would add the coconut milk at the end. Mix it through about 10- 15 minutes before serving.

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