I offer you a perfect soup to warm you up. This meal soup with Indian origins is definitely the best thing to cook right now.
It’s comfort in every spoonful.
I particularly like very rich soups, those that are a meal in their own right. I loved this mulligatawny. Yes, it is a difficult name to say and to remember. At home, I simply call it curry soup. It’s much simpler.
It’s really delicious, and I’m sure you’ll enjoy it as much as I do. To make it, I was inspired by a recipe from Jamie Oliver. It uses ground beef and squash. It is a version of the mulligatawny among many others. In fact, there are a multitude of variations. Some with chicken, with coconut milk, curry paste, sometimes with lentils… It’s like for curry, you can consider lots of recipes.
I really fell in love with this soup. I’m not a big fan of soups. I like their tastes, but unfortunately they tend to leave me feeling hungry. On the other hand, I am a big fan of minestrones and other soups where there is both broth and lots of pieces.
Mulligatawny, curry-style meal soup:
250g minced beef
1 red onion
3 small carrots
4 garlic cloves
1 piece of ginger
1 small red pepper
1/2 bunch of cilantro
1 tbsp tomato paste
2 tsp curry powder
1/2 butternut squash
160g basmati rice
Fry the minced meat in a little oil. Stir regularly, until golden brown.
Coarsely chop the onion and carrots.
Add them to the meat.
Also add the grated ginger and garlic, the chilli and the finely chopped coriander stems. Leave to cook for a few more minutes, stirring regularly.
When everything has returned well, add the tomato puree and the curry. Mix well.
Add 1.7 liters of beef broth. Season and simmer covered for about 30 minutes.
Add the butternut squash cut into small cubes and leave to simmer for about 15 minutes. The butternut pieces should be tender.
Then add the rice and cook for 12/15 minutes. If necessary, add a little broth to get the right consistency.
Serve hot with fresh coriander leaves and yogurt.
To finish: I cook the rice directly in the soup. I think it’s easier and it does less washing up. The disadvantage of this method is that the rice continues to cook and absorb the broth after cooking. For meals, it’s no problem. On the other hand, the next day, it will lack a little broth to have the right consistency. Personally, it doesn’t bother me at all. I add a little and reheat in the microwave. It’s just as good.
You can also, like Jamie Oliver, cook the butternut squash and the rice separately. In this case, you will need a little less broth for the soup and the mixing will be done in the bowls.
If you don’t like chilli, just don’t put it. If you like a lot, you can put 2.
It’s the same with cilantro.