Top down view of mulligatawny soup in bowl and saucepan with small bowl of yogurt with spoon on oven tray.
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Chicken Mulligatawny Soup with Sweet Potato & Spinach

This chunky Chicken Mulligatawny Soup with Sweet Potato Spinach is a real winter warmer. Hearty, nourishing and full of spice, it makes a delicious lunch or light meal. Made using an easy chicken stock from scratch (see recipe below).
Course Lunch, Soup
Cuisine Indian/British
Keyword mulligatawny, sweet potato
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Author Monika Dabrowski

Ingredients

For the chicken stock

  • 4 chicken thighs, skinless
  • 1 each: carrot, parsnip, onion, peeled
  • 1 celery stalk
  • small bunch parsley, including stalks, approx. 12 sprigs
  • 1 bay leaf
  • 2 allspice, whole
  • 5 cups water
  • 2/3 tsp coarse sea salt, plus pepper to taste

For the mulligatawny

  • 2 cups sweet potato, peeled, cubed
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp your favourite curry powder, I used madras curry powder
  • 1 tsp each: coriander, cumin, turmeric powders
  • 1/2 tsp each: chilli flakes and onion seeds (nigella)
  • 80 g red lentils, rinsed, approx. 1/3 cup
  • 90 g basmati rice, rinsed, approx. 1/3 cup
  • 80 g fresh spinach
  • 500 g passata
  • 3 tbsp vegetable oil
  • chicken stock

Instructions

  • Start by making the chicken stock. Combine the chicken with the water, bay leaf and allspice, cover and bring to the boil. Lower the heat and skim off the white residue that will have formed on the surface. Add the vegetables, seasoning, cover, bring to boil again, and cook gently for 50 minutes (do not let it cook rapidly as the stock might become cloudy). Take the chicken out of the stock and separate the meat from the bone. Set aside.
  • Meanwhile prepare the soup ingredients. When the stock is ready start making the mulligatawny. In a large pot heat up the oil, add the spices, onion, garlic, ginger and chilli flakes, stir and cook for a minute. Add the sweet potato and cook for 2-3 more minutes, stirring often. Add the passata and some of the chicken stock, cover, bring to the boil and cook gently for 3 minutes.
  • Add the rice and red lentils, more chicken stock and cook for another 10-15 minutes (until the rice is fully cooked). Remove from the heat, stir in the spinach, add the chicken pieces, season and serve. (Depending on how thick you want your soup to be, you may or may not use all the chicken stock).

Notes

To save time you can cook the chicken stock ahead and refrigerate for up to 3 days (remove the onion from the soup before refrigerating).