Nat's Mulligatawny Soup

A delicately spiced Anglo-Indian classic

Nat’s mulligatawny is a traditional Anglo-Indian soup with roots in colonial India, its name coming from the Tamil words for “pepper water.” Her version brings together shredded chicken, vegetables, pearl barley, and a madras curry base with the gentle sweetness of apple. The result is a delicately spiced soup that’s warming without being too hot, balanced by the fruity notes that make mulligatawny so distinctive.

By using pearl barley instead of rice, Nat makes the soup more nutritious and satisfying – rich in fibre and texture, while still creamy and comforting thanks to butter and a touch of cream. Ready in minutes after defrosting, this soup is hearty enough to be a meal on its own, especially with some crusty bread for dipping.

"I based this new meal on traditional recipes that I've seen, there are many adaptations and this is my special version made healthier with the use of pearl barley. The addition of apple tones down the spice in this soup making it addictive, everyone I serve it to loves it as it's a little different to the norm!" Nat

Cooked with ❤ by Natalie

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Preparation:
  Step 1 - Defrost overnight in your fridge
  Step 2 - Microwave until hot (approx 5mins)
  
  🥖 Best served with some hot toasted bread
  
  Ingredients: Chicken, Butter (milk), pearl barley (gluten), curry powder,madras curry paste,onion,carrot,celery,chicken stock,water,salt,apple,cream (milk)
  
  Contains: Milk, Gluten

• Hi I'm Natalie,

  I am a versatile cook & I love experimenting with new flavours. I've had experience cooking a number of different cuisines from different countries & cultures. My latest job for an Australian food blogger as a recipe developer means I've had exposure to multiple styles and facets of cooking. I love cooking Asian food with bold flavours, but also home style family meals & classic favourites.

   

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