Winter roots mulligatawny

Ingredients

• 2 tbspvegetable oil
• 1 largeonion, finely chopped
• 2vegetable or chicken stock cubes
• 250 gcarrots, cut into 1 cm dice
• 250 gparsnips, cut into 1 cm dice
• 225 gsweet potato, cut into 1 cm dice
• 1 tbspgarlic and ginger paste
• 1 tbspmedium curry powder
• 1 tspground cumin
• 1 tbsptomato purée
• 100 gbasmati rice, rinsed
• 80 gnatural yoghurt
• 2 tbspsmooth mango chutney
• 1 handfulcoriander leaves, chopped (optional)

Instructions

1. 1

   Soften and spice

   Heat the oil in a large sauté pan, saucepan or flameproof casserole. Add the onion with a pinch of salt and cook over a medium-low heat for 10–12 minutes, until softened. Meanwhile, dissolve the stock cubes in 1 litre boiling water. Stir the root vegetables into the onion, raise the heat to medium and cook for 5 minutes, stirring occasionally. Add the garlic and ginger paste, curry powder, cumin and tomato purée; cook for another 2–3 minutes, stirring occasionally.

2. 2

   Simmer the vegetables

   Pour in the stock and an extra 200 ml water, then bring to the boil. Lower the heat and simmer gently for 30–35 minutes.

3. 3

   Cook the rice

   Meanwhile, put the rice in a small saucepan with 200 ml water and bring to the boil. Cover, reduce the heat to very low and cook for 10 minutes, until the water has been absorbed. Take the pan off the heat and leave the rice to stand.

4. 4

   Blend and serve

   When the root vegetables are soft, blend the soup until smooth using a stick blender or an upright blender. It should be silky; add extra stock or water if it is too thick, and return it to the pan if needed. Fluff the rice with a fork and stir it into the soup. Season to taste, ladle into bowls and top with yoghurt, mango chutney, black pepper and coriander, if liked. Check that your stock is gluten-free if required.

What is mulligatawny?

Mulligatawny is a soup with South Asian roots that became associated with Anglo-Indian cooking. Its name is commonly linked to a Tamil phrase for pepper water, though versions of the dish vary widely.

This version pairs curry spices with sweet root vegetables and rice, making a substantial, smooth soup. Yoghurt and mango chutney add coolness and a sweet-tart finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 318 calories, 7g protein, 70g carbs, 8g fat.

The rice and root vegetables provide most of the carbohydrates, while the oil supplies much of the fat; yoghurt and stock contribute some protein. For a more balanced plate, serve a bowl with a side of extra vegetables or a leafy salad.

The root vegetables

Even dice: cut the carrots, parsnips and sweet potato into similarly sized 1 cm pieces so they soften at roughly the same pace.

Softness first: simmer until a piece of each vegetable crushes easily with a spoon. That gives the blender a smooth base without leaving fibrous or hard bits.

Building the spice flavour

Cook the onion gently: the 10–12 minutes over medium-low heat help it soften before the vegetables go in. A pinch of salt is included at this stage.

Briefly fry the spices: stir the garlic and ginger paste, curry powder, cumin and tomato purée through the vegetables for 2–3 minutes. Keep stirring so the mixture cooks evenly without catching.

Blending to the right texture

Blend after the vegetables are tender, rather than trying to smooth the soup while they are still firm. An upright blender can be used instead of a stick blender; handle hot soup carefully.

Adjust the thickness after blending with a little extra stock or water if needed. The cooked rice is stirred in afterwards, so the soup can be smooth while still having a little texture.

Cooking the rice separately

The rice cooks in its own 200 ml of water for 10 minutes, covered over a very low heat. Letting it stand off the heat gives it time to finish absorbing the water.

Fluff it with a fork before stirring it into the soup. Keeping it separate during the vegetable simmer helps avoid overcooking the rice.

Finishing and serving

Top each bowl with yoghurt and mango chutney, then add black pepper and coriander if you like. The cool yoghurt and fruity chutney contrast with the warm curry spices.

Serve as a meal on its own, or with bread for dipping. If using stock cubes, check the packaging for gluten-free suitability when needed.

Recipe notes & tips

• Keep the root vegetable dice close to 1 cm so they cook evenly.
• Stir the spice and tomato purée mixture regularly during its brief cooking time.
• Simmer gently until the vegetables are soft enough to blend smoothly.
• Add stock or water a little at a time if the blended soup is too thick.
• Fluff the rice with a fork before mixing it into the soup.
• Add the yoghurt and chutney to the bowls just before serving.

Variations

• Use chicken stock: choose it instead of vegetable stock for a different savoury base.
• Adjust the heat: use a mild or hotter curry powder to suit your preference.
• Add more herbs: finish with extra chopped coriander if you enjoy its fresh flavour.
• Change the topping: serve with mango chutney alone if you would rather skip the yoghurt.
• Make it gluten-free: check that the stock cubes are labelled gluten-free.

Common mistakes to avoid

• Uneven vegetable pieces: cut them into similar 1 cm dice so they soften together.
• High heat for the onion: keep it medium-low so it softens without browning too quickly.
• Leaving the spices unattended: stir regularly during the 2–3 minute cooking stage to prevent sticking.
• Blending too early: wait until the root vegetables are soft, or the soup may not become smooth.
• Overcooking the rice: use very low heat, cover the pan and remove it after 10 minutes.
• Serving it too thick: loosen the blended soup with extra stock or water before adding the rice.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a saucepan until piping hot, adding a splash of water to loosen the soup as needed; add fresh yoghurt and chutney when serving.

Frequently asked questions