Chef Stephen Sagar

Mulligatawny Soup Recipe (with Chicken & Jasmine Rice)
Ingredients (serves 6):

• 2 tbsp butter or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 Granny Smith apple, peeled and chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp mild curry powder
• 1 pinch cayenne (optional, for gentle heat)
• 6 cups fresh chicken stock
• 1 cup cooked jasmine rice
• 2 grilled chicken breasts, sliced
• ½ cup coconut milk (optional, for creaminess)
• Juice of ½ lemon
• Salt & pepper, to taste
• Fresh cilantro or parsley, for garnish

Method:

1. In a large pot, melt butter or ghee over medium heat. Add onion and garlic, cooking until softened and fragrant.
2. Stir in carrots, celery, bell pepper, zucchini, and Granny Smith apple. Cook for 5–7 minutes until slightly tender.
3. Add turmeric, cumin, coriander, cinnamon, curry powder, and cayenne (if using). Toast the spices for 1–2 minutes to release their flavour.
4. Pour in chicken stock and bring to a gentle simmer. Cover and cook for 20 minutes until vegetables are tender.
5. Stir in cooked jasmine rice and grilled chicken slices. Simmer for another 5 minutes.
6. Add coconut milk (if desired) and a squeeze of lemon juice. Adjust seasoning with salt and pepper.
7. Ladle into bowls and garnish with fresh cilantro or parsley.

Serving Tip:
This soup pairs beautifully with warm naan bread or a crusty baguette—perfect after 18 holes!
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