Skip to main content

Mulligatawny Soup

This has mind blowing Indian flavour galore! Don’t be put off by the ingredient list it is worth it and freezes well.  Can also swap vegetables and add chicken for extra protein or leave out for a vegetarian option.

Serves 10


500g Chicken (marylands, legs, thighs)

1 onion

1 carrot (plus any other leftover vege you want to use up)

3 garlic cloves

2 tsp minced ginger

1 chilli (optional)

Spice mix: 1 tbspn curry powder, 1tsp ground cumin, 1/2 tsp paprika, 1/4 tsp cardamom, 1/4 tsp black pepper, 1/2 tsp thyme,

1 can diced tomato

3 cups chicken/vegetable stock

1/2 -3/4 cup red lentils

1-2 apples or pears


  1. Brown chicken if using with tsp oil
  2. Add onion, carrot/vegetables, garlic, ginger, chilli – cook until soft
  3. Add spices and cook for 1 min (the smell will be fantastic by now)
  4. Add tomatoes, stock, lentils and simmer on a low heat for 30 mins or until soft – you might need to add extra water if dry
  5. Add apple/pear
  6. Remove chicken bones (chicken should be falling off by now) then puree if like a smooth texture
  7. Serve with natural yoghurt or dollop of low fat cream or coconut milk + pumpkin seeds if want crunch


Adapted from