Slow cooker mulligatawny soup. Get the perfect slow cooker Mulligatawny soup with this easy-to-follow recipe. Made with fragrant spices, hearty vegetables, and cashews, this cozy soup is the perfect comfort food. Enjoy it as a starter or as a meal on its own!
What is Mulligatawny Soup and How It Can Enhance Your Mealtime Experience
Mulligatawny Soup is a delicious and nutritious dish that has been enjoyed for centuries. It is a traditional Indian soup made with lentils, vegetables, and spices which can be cooked in a slow cooker or on the stovetop.
This flavorful soup can be enjoyed as an appetizer or as a main course. It is also easy to make and can be customized with your favorite ingredients to create a unique flavor profile. With its rich flavor and health benefits, Mulligatawny Soup is sure to enhance your mealtime experience!
How to Prepare the Perfect Blend of Spices & Herbs for Mulligatawny Soup
Mulligatawny soup is a classic Indian dish that has been around for centuries. It’s a creamy and flavorful soup made with a blend of spices and herbs. Preparing the perfect blend of spices and herbs can be tricky, but with the right knowledge, it’s easy to make an amazing homemade Mulligatawny soup.
The ingredients needed to make Mulligatawny Soup are easy to find, but you will need a few special spices that are not as common. Here is what you’ll need:
Ginger – these help with the flavor and smell of the soup. Ginger can also be ground up to use in other dishes or for cooking rice or lentils.
Cumin – this is used for the flavor and smell of the soup. Cumin can also be ground up for cooking whole grains, like rice or lentils, just add it with your other spices before grinding .
Nutmeg – this is used for the flavor and smell of the soup. Nutmeg also be ground up for cooking whole grains, like rice or lentils, just add it with your other spices before grinding.
Cloves – this is used for the flavor and smell of the soup. Cloves can also be ground up for cooking whole grains, like rice or lentils, just add it with your other spices before grinding.
Lemon- this fresh citrus adds a tangy, sour taste to the soup, which helps balance out the other flavors.
Curry leaves- these leaves are traditionally found in South Indian cuisine and they are typically used to infuse a variety of dishes with their authentic flavor and aroma. You can substitute with spinach or kale leaves if you have any on hand and don’t want to go out searching for them!
Slow Cooker Mulligatawny Soup
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- 1 pound (480 g) skinless and bone-in chicken breasts
- 2 tablespoons unsalted butter
- 1 cup chopped red onion
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons curry powder
- 6 whole cloves
- 1/4 teaspoon ground nutmeg
- 1 red bell pepper, diced
- 2 cups sweet potatoes, peeled and diced
- 2 celery stalks, sliced
- 2 medium carrots, peeled and diced
- 1/4 cup red lentils
- 1/2 cup (125 ml) dry white wine
- 8 cups (2 L) water
- 1 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup cashews
- 1/2 cup chopped fresh parsley
Melt the butter in a large nonstick skillet over medium heat.
Add onions, garlic, ginger, red pepper flakes, curry powder, cloves, and nutmeg. Saute, stirring occasionally, for a few minutes.
Stir in red bell pepper, potatoes, celery, and carrots. Saute stirring occasionally, for a further 10 minutes, or until vegetables are softened. Remove sauteed vegetables from the skillet and set aside.
Place the chicken in a slow cooker. Top with sauteed vegetables, spices, lentils, wine, and water.
Cover the pot and cook on a low-heat setting for 6-8 hours.
Turn off the cooker and open the lid. Using tongs, remove cooked chicken from the slow cooker and transfer it to a cutting board.
Remove chicken from the bones.
Using an immersion blender, blend the vegetable mixture until smooth. Transfer it to a serving plate.
Add shredded chicken. Sprinkle with cashews and chopped parsley.