Hairy Bikers Mulligatawny​ Recipe

This creamy mulligatawny soup is made with sweet potato, apple, carrots, and medium curry powder, then blended smooth and finished with basmati rice. Inspired by the classic British-Indian dish from The Hairy Bikers: Mums Know Best, it delivers warmth and flavour in every spoonful. Ready in under an hour, it serves 4 to 5 people.

I make this whenever the weather turns cold and I want something filling but not heavy. The mango chutney gives it a subtle sweetness that always surprises people.

Mulligatawny Soup Ingredients

• 25g butter
• 1 tablespoon sunflower oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2 medium carrots, cut into 1.5cm cubes
• 2 celery sticks, thinly sliced
• 1 medium sweet potato, peeled and cut into 1.5cm cubes
• 1 eating apple, peeled, quartered, and cut into 1.5cm cubes
• 1 tablespoon medium curry powder
• 1 vegetable or chicken stock cube
• 1 litre boiling water
• 1 tablespoon tomato purée
• 1 tablespoon mango chutney
• 100g basmati rice
• 100g natural yoghurt or soured cream, to serve
• Fresh coriander or flat-leaf parsley, to garnish
• Salt and black pepper to taste

How To Make Mulligatawny Soup

1. Cook the vegetables: Melt the butter with the sunflower oil in a large saucepan over medium heat. Add the onion, garlic, carrots, celery, and sweet potato. Cook for 10 minutes, stirring regularly, until the vegetables soften and begin to brown lightly.
2. Add the apple and spice: Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes, stirring as it cooks.
3. Simmer the soup: Dissolve the stock cube in 1 litre of boiling water. Pour into the pan along with the tomato purée and mango chutney. Bring to the boil, then reduce the heat and simmer for 30 minutes until all the vegetables are tender.
4. Cook the rice: While the soup simmers, bring a pan of salted water to the boil. Add the basmati rice, return to the boil, and cook for 10 minutes until tender. Drain and rinse under cold water.
5. Blend and finish: Let the soup cool slightly, then blend with a stick blender until smooth. Stir in the cooked rice and add 150 to 200ml of water for your preferred consistency. Heat for 3 to 4 minutes until piping hot and season to taste.
6. Serve: Ladle into bowls and top each with a generous dollop of natural yoghurt or soured cream. Garnish with fresh coriander or parsley.

What Is the Secret to Perfect Mulligatawny Soup?

• Do not skip the apple: The eating apple breaks down during cooking and adds a gentle sweetness that balances the curry powder. It is one of the key flavours in this recipe.
• Choose your texture: Blend the soup completely smooth for a silky finish, or leave it slightly chunky for a more rustic bowl. Both work well with the rice stirred through.
• Use a low-salt stock cube: The mango chutney and tomato purée both add seasoning. A low-salt stock cube gives you more control over the final flavour. If you enjoy other spiced soups, try the Hairy Bikers carrot and coriander soup for another warming option.
• Rinse the rice well: Rinsing the cooked rice under cold water stops it cooking further and removes excess starch. This keeps the grains separate when stirred into the soup.

What Should You Serve on the Side?

This soup is rich enough to serve as a main course with warm naan bread or crusty white bread on the side. A dollop of natural yoghurt or soured cream on top adds a cooling contrast to the curry spice.

For a lighter meal, serve it as a starter before a Hairy Bikers chicken curry or alongside a simple green salad. If you want to explore more warming bowls, browse the full collection of best soup recipes on the site.

Does This Keep Well?

This soup keeps well in the fridge for up to 3 days in an airtight container. The flavours actually improve overnight as the spices develop further.

You can freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob. The rice may soften a little after freezing, but the flavour stays just as good.

Nutrition Facts

• Serving Size: 1 serving (1 of 5 portions)
• Calories: 245 kcal
• Total Fat: 8g
• Saturated Fat: 3.5g
• Sodium: 0.4g salt
• Total Carbohydrate: 36g
• Sugars: 12g
• Dietary Fibre: 5g
• Protein: 5g

Frequently Asked Questions

What does mulligatawny mean? The name comes from the Tamil words “milagu” and “tannir,” which translate to “pepper water.” It started as a South Indian broth and was adapted into a thicker, spiced soup during the British Raj.

How does Hairy Bikers mulligatawny compare to other versions? Many recipes use red lentils and coconut milk, but the Hairy Bikers version from Mums Know Best uses sweet potato, apple, and basmati rice instead. This gives it a naturally thicker texture without lentils.

Can I make this mulligatawny vegetarian? Yes, simply use a vegetable stock cube instead of chicken. The rest of the recipe stays exactly the same and the flavour is still rich and satisfying.

Can I swap the sweet potato for something else? Butternut squash works well as a substitute and gives a similar creamy texture when blended. Regular potato also works but produces a slightly less sweet result.

What other Hairy Bikers soup recipes are worth trying? The Hairy Bikers chicken soup is a great classic, and the red pepper and lentil soup is another warming favourite with a bit of spice.

Try More Recipes:

• Hairy Bikers Lamb Vindaloo Recipe
• Hairy Bikers Bacon and Lentil Soup Recipe
• Hairy Bikers Chicken Korma Recipe

Hairy Bikers Mulligatawny Soup Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:5 servingsCalories:245 kcalCooking Temp: CEstimated Cost: $ Best Season:Summer

Description

This mulligatawny soup from The Hairy Bikers: Mums Know Best is a creamy, spiced soup made with sweet potato, apple, curry powder, and basmati rice. Blended smooth and topped with yoghurt, it is ready in under an hour.

Ingredients

• 25g butter
  
• 1 tbsp sunflower oil
  
• 1 large onion, finely chopped
  
• 2 garlic cloves, chopped
  
• 2 medium carrots, cut into 1.5cm cubes
  
• 2 celery sticks, thinly sliced
  
• 1 medium sweet potato, peeled and cut into 1.5cm cubes
  
• 1 eating apple, peeled, quartered, and cut into 1.5cm cubes
  
• 1 tbsp medium curry powder
  
• 1 vegetable or chicken stock cube
  
• 1 litre boiling water
  
• 1 tbsp tomato purée
  
• 1 tbsp mango chutney
  
• 100g basmati rice
  
• 100g natural yoghurt or soured cream, to serve
  
• Fresh coriander or flat-leaf parsley, to garnish
  
• Salt and black pepper to taste

Instructions

1. Cook the vegetables: Melt the butter with the sunflower oil in a large saucepan over medium heat. Add the onion, garlic, carrots, celery, and sweet potato. Cook for 10 minutes, stirring regularly, until the vegetables soften and begin to brown lightly.
   
2. Add the apple and spice: Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes, stirring as it cooks.
   
3. Simmer the soup: Dissolve the stock cube in 1 litre of boiling water. Pour into the pan along with the tomato purée and mango chutney. Bring to the boil, then reduce the heat and simmer for 30 minutes until all the vegetables are tender.
   
4. Cook the rice: While the soup simmers, bring a pan of salted water to the boil. Add the basmati rice, return to the boil, and cook for 10 minutes until tender. Drain and rinse under cold water.
   
5. Blend and finish: Let the soup cool slightly, then blend with a stick blender until smooth. Stir in the cooked rice and add 150 to 200ml of water for your preferred consistency. Heat for 3 to 4 minutes until piping hot and season to taste.
   
6. Serve: Ladle into bowls and top each with a generous dollop of natural yoghurt or soured cream. Garnish with fresh coriander or parsley.