© 2019 The Rural Hen

Indian Mulligatawny Soup

I finally made Greta Podleski's Indian Mulligatawny Soup, and it was as good as I had anticipated.


I did make a few changes, however, so my version is vegetarian. Vegan and gluten-free, too, I suppose.

Since I didn't have chicken breast or broth on hand (typical), I used mushrooms (canned mushrooms, at that) in place of the chicken, and my homemade veggie stock in place of the chicken broth. I will do it this way again, but will use fresh mushrooms.


I was afraid that maybe mushrooms weren’t kosher in Indian cuisine, but learned that, while not considered vegetarian by some communities because of how and where they grow, the general population uses mushrooms extensively, when they are available.

I love, love the texture of the diced apples in this soup. Texture in a dish matters as much as colour, so the mushroom and apples together like this was fantastic.

Don't forget the apple!




I'll tell you that I left out the cilantro. Just don't like it, Sam I Am.




Really delicious; the perfect blend of spices!