Jamie Oliver Mulligatawny Soup is made with onion, garlic, carrot, butternut squash, ginger, olive oil, dried red chilli, tomato purée, curry paste, leftover cooked turkey, chopped tomatoes, chicken stock, basmati rice, and fresh coriander. This tasty and hearty soup takes about 40 minutes to make and serves up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Carrot And Lentil Soup
- Jamie Oliver Jerusalem Artichoke Soup
- Jamie Oliver Carrot Courgette Soup
🧡 Why You’ll Love This Mulligatawny Soup Recipe:
- Full of Flavor: This soup has lots of spices and fresh ingredients that taste amazing.
- Easy to Cook: The recipe is simple, great for both new and experienced cooks.
- Customizable: You can change the spice level and ingredients to your liking.
- Healthy Meal: Made with fresh veggies, lean turkey, and rice, it’s a healthy and filling meal.
- Great for Leftovers: Perfect for using leftover turkey, saving money and reducing waste.
🥕 Jamie Oliver Mulligatawny Soup Ingredients
- 1 large onion, peeled and sliced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 300 g (10.5 oz) butternut squash, cut into 5mm chunks
- 1 thumb-sized piece of ginger, peeled and finely grated
- 1 tablespoon olive oil
- 1 dried red chilli, whole or crushed
- 1 tablespoon tomato purée
- 1 tablespoon curry paste
- 500 g (17.6 oz) leftover cooked free-range turkey, shredded
- 1 x 400 g (14 oz) tin chopped tomatoes
- 750 ml (3 cups) hot organic chicken or giblet stock
- 300 g (10.5 oz) basmati rice
- A few sprigs of fresh coriander, leaves picked for garnish
🍲 How To Make Jamie Oliver Mulligatawny Soup
- Heat the oil in a large saucepan over medium heat. Add the sliced onion, minced garlic, sliced carrot, grated ginger, and dried chilli. Cover with a lid and cook, stirring occasionally, until the vegetables are soft, cooked through, and lightly golden.
- Add the butternut squash, tomato purée, and curry paste. Shred the turkey and add it to the saucepan, stirring well to coat everything evenly.
- Pour in the chopped tomatoes and season with sea salt and black pepper. Stir well.
- Pour in the hot stock and bring to a boil. Then reduce to a simmer and cook for 15 minutes. Add the basmati rice and simmer for another 10 minutes, or until the rice is cooked.
- Season to taste, serve the soup in large bowls, and garnish with picked coriander leaves. Serve hot.
💭 Recipe Tips
- Use Fresh Veggies: Fresh veggies and herbs make the soup taste better and smell good.
- Cook Rice Separately: To keep the rice from getting too soft, cook it by itself and add it to the soup before serving.
- Use Good Stock: High-quality chicken or giblet stock like Kallo, Knorr, or Marigold makes the soup rich and flavorful.
- Add Lots of Coriander: Fresh coriander leaves make the soup look nice and add fresh flavor.
🥗 What To Serve With Mulligatawny Soup?
This Tasty Mulligatawny Soup pairs well with crusty bread, naan, or a side salad. It can also be served with a dollop of yogurt and a sprinkle of fresh herbs for added flavor.
🎚 How To Store Leftovers Mulligatawny Soup?
- Refrigerate: Store your Leftovers Mulligatawny soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the Mulligatawny soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
🥵 How To Reheat Leftovers Mulligatawny Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Put the soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- In The Microwave: Put some soup in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway.
- On The Stove: Pour the soup into a pot and heat on medium, stirring occasionally, until hot.
FAQs
Can I Use Fresh Turkey Instead Of Leftover Turkey?
Yes, cook the turkey first, then add it to the soup.
What Can I Use Instead Of Butternut Squash?
You can use sweet potatoes or pumpkin as substitutes for butternut squash.
Can I Use Brown Rice Instead Of Basmati Rice?
Yes, but it takes longer to cook, so add it earlier.
Is It Possible To Make This Soup Ahead Of Time?
Yes, you can make the soup a day ahead. It often tastes better the next day as the flavors meld together.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Broccoli And Stilton Soup
- Jamie Oliver Parsnip And Apple Soup
Jamie Oliver Mulligatawny Soup Nutrition Facts
- Calories 400
- Total Fat 7.4g
- Saturated fat 1.5g
- Carbohydrates 51.3g
- Fiber 2.3g
- Sugar 7.6g
- Protein 32.2g
Jamie Oliver Mulligatawny Soup
Description
Jamie Oliver Mulligatawny Soup is made with onion, garlic, carrot, butternut squash, ginger, olive oil, dried red chilli, tomato purée, curry paste, leftover cooked turkey, chopped tomatoes, chicken stock, basmati rice, and fresh coriander. This tasty and hearty soup takes about 40 minutes to make and serves up to 4 people.
Ingredients
Instructions
- Heat the oil in a large saucepan over medium heat. Add the sliced onion, minced garlic, sliced carrot, grated ginger, and dried chilli. Cover with a lid and cook, stirring occasionally, until the vegetables are soft, cooked through, and lightly golden.
- Add the butternut squash, tomato purée, and curry paste. Shred the turkey and add it to the saucepan, stirring well to coat everything evenly.
- Pour in the chopped tomatoes and season with sea salt and black pepper. Stir well.
- Pour in the hot stock and bring to a boil. Then reduce to a simmer and cook for 15 minutes. Add the basmati rice and simmer for another 10 minutes, or until the rice is cooked.
- Season to taste, serve the soup in large bowls, and garnish with picked coriander leaves. Serve hot.
Notes
- Use Fresh Veggies: Fresh veggies and herbs make the soup taste better and smell good.
- Cook Rice Separately: To keep the rice from getting too soft, cook it by itself and add it to the soup before serving.
- Use Good Stock: High-quality chicken or giblet stock like Kallo, Knorr, or Marigold makes the soup rich and flavorful.
- Add Lots of Coriander: Fresh coriander leaves make the soup look nice and add fresh flavor.
Jamie Oliver Mulligatawny Soup