Mulligatawny Soup Recipe
SugarRoti Mulligatawny Soup is a delicious, savory one-pot meal that can be made in just over an hour. A timeless, delicious and healthy soup that’s even better the next day.
3 tablespoons butter or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
2 carrots, finely sliced (approx. 1 cup)
2 celery stalks, finely sliced (approx. 1 cup)
1 ½ tablespoons all-purpose flour
6 cups water (or your favorite broth)
1 lb beef, cut into 1-inch cubes (we like top sirloin, but your favorite cut is great. Ask you butcher to remove fat and cut into cubes)
½ cup rice
½ medium apple, cored and chopped
1 medium serrano chili, finely chopped (remove seeds for milder spice)
¼ cup heavy cream, heated
¼ cup fresh parsley, finely chopped
Heat butter in a large pot over medium heat. Add SugarRoti Beef Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, serrano, carrots, celery and sauté until tender. Stir in flour and mix. Add water and bring to a boil. Lower heat and simmer (20-25 min).
Add beef, rice, apples and simmer until rice is cooked and beef is tender (15-20 min).
Remove chili pepper, bay leaves, cardamom pods, cinnamon sticks and cloves. Drizzle in hot cream and garnish with parsley before serving.