Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Mulligatawny Soup

February 11th, 2011 · 11 Comments

Mulligatawny SoupMulligatawny Soup

The word for this soup literally means “pepper water.” And with endless variations, some are prepared in a broth consistency with chunks of tasty ingredients, and others have the whole or some of the ingredients pureed to a smooth consistency. In this version the ingredients are left in their chunky state, and cooked down in a liquid of chicken stock and filtered water. Inspiration for this one comes from America’s Most Wanted Recipes, and the Soup Nazi, from Seinfeld!

While the history behind the origins of this soup seems unclear, it appears that the English created this in India as a variation of a split pea soup, and called it “Indian”, so more likely its derivation is Anglo-Indian.

Mulligatawny Soup, a spoonful of goodnessMulligatawny Soup, a spoonful of goodness

Our variation on the famous soup is vegetarian; no meat at all, however, the protein found in this one comes from cashews and pistachios.

Every bite of this soup is like taking a trip back in time, history in every serving.

This soup takes about 7 hours to simmer down, starting out with a gallon of water and ½ gallon of chicken stock. With all the ingredients you will need to start out with at least a 3 gallon stock pot to prepare this soup.  The long simmering time not only increases the flavor profile of the soup, but it allows the volume to reduce to about one-half of the amount when you started out.

Mulligatawny SoupMulligatawny Soup, another angle

Once finished, you will not be disappointed. The sweetness of this soup is amazing, as the vegetables and the little sugar added combine into a rich and flavorful spoonful every time.

The chunky ingredients in this soup make for a one pot meal; all you need is some crackers or a loaf of warm crusty bread and tempered butter to accompany your steamy bowl.


1 Gallon Filtered water
½ Gallon Chicken stock
2 Cups Mini potatoes, skin-on
2 Cups Carrots, diced
3 Cups Eggplant, diced
2 Cups Onions, diced
1 Cup Corn kernels
1 Cup Roasted red peppers, diced
½ Cup Tomato sauce
¾ Cup Pistachio nuts, shelled
¾ Cup Cashews, roasted
½ Cup Italian parsley, chopped
¼ Cup Lemon juice
3 Tbsp Sugar
1 Tsp Curry powder
½ Tsp Black pepper
1 Tsp Thyme
1 Tsp Marjoram
1 Pinch Nutmeg
3 Each Bay leaves
Procedure Steps:
1. Combine all the ingredients into a 3-gallon stock pot and bring to a boil.
2. Reduce the heat to a simmer and continue to simmer un-covered over low heat for 5 to 6 hours or until the soup has reduced to half the volume and is thick. Stir periodically to prevent the ingredients from sticking to the bottom of the pot while simmering.
3. Allow to cool then refrigerate overnight for the flavors to marry.

To Serve: Remove the bay leaves and warm up portions as needed.
Yield: Approximately 20 8-ounce portions

Mulligatawny SoupMulligatawny Soup

Bon appetite!
©2011 CCR

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Tags: Recipes · Soups

11 responses so far ↓

  • 1 Cheryl and Adam @ // Feb 11, 2011 at 2:27 pm

    Love a chunky soup! Seinfeld was responsible for our first taste of this delight, and there was no turning back. Never made it at home, but now we have a recipe to try. Thanks!

  • 2 claudia lamascolo/aka pegasuslegend // Feb 11, 2011 at 5:45 pm

    wow eggplant cashews pistachio I am in soup heaven!

  • 3 Kristen // Feb 11, 2011 at 8:59 pm

    Twenty servings! Even feeding 9 people every night, I would have enough to freeze for another meal. What great flavors you have in your version. Sounds delightful.

  • 4 Kate @ // Feb 12, 2011 at 1:21 pm

    I love everything that is in this soup! And I like that it is chunky … makes for a great meal!

  • 5 Drick // Feb 12, 2011 at 7:34 pm

    I have only heard of this soup, never had a recipe, thanks Ryan… it looks and sounds delish

  • 6 Torviewtoronto // Feb 13, 2011 at 8:46 am

    yummy flavours delicious warm soup

  • 7 Kita // Feb 13, 2011 at 10:26 pm

    I have never had this soup but it sounds amazing. I love the idea, ‘pepper water’ mmmm!

  • 8 Chris and Amy // Feb 14, 2011 at 8:51 pm

    With a few weeks of winter left, this is a must-try!

  • 9 eSusan // Feb 14, 2011 at 10:51 pm

    Wow, seven hours for 20 servings, can you make smaller batches?

  • 10 5 Star Foodie // Feb 14, 2011 at 11:09 pm

    This looks like such a yummy chunky and hearty soup, excellent!

  • 11 Cajun Chef Ryan // Feb 15, 2011 at 7:55 am

    Of course you can reduce all the ingredient amounts by half, however, the soup would still need to simmer down for about 4 to 5 hours or so to concentrate the flavors and get the end product quantity to about 10 servings.