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Mulligatawny Soup
with chickpeas / leftover rice

Active: 30 min Total: 30 min
Mulligatawny is a mild curry soup that is packed with unique flavors. The combination of Western soup ingredients with an Indian spice mix and a hint of sweet-tart flavor that comes (surprisingly!) from apples might sound strange, but the result is truly delicious.
Smarts: If you're going to have leftovers, wait to stir the rice in until just before serving.


Mulligatawny Soup:
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , chopped
  • Celery - 2 ribs , chopped
  • Curry powder, yellow and mild - 1 Tbsp
  • Garam masala - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Apples. medium - 1 , peeled and chopped (preferably a tart green variety)
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Butter - 2 Tbsp
  • Stock, any type - 3 1/2 cups
  • Bay leaves - 2
  • Heavy cream - 1/4 cup
  • Cooked basmati rice (leftover from Tuesday) - 1 cup
  • Yogurt, plain or Greek - for serving


  1. Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine curry powder, garam masala and turmeric. (Can be done up to 5 days ahead)
  3. Apples - Peel and chop apples.
  4. Beans - Drain and rinse.

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  1. Heat a Dutch oven over medium-high heat. Add butter and then onions, carrots and celery. Saute until softened, 3 to 4 minutes.
  2. Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
  3. Add stock, apples and bay leaves. Bring soup to a simmer.
  4. Simmer for 20 minutes to let the flavors come together. (If the soup starts to boil reduce heat to a low simmer.)
  5. Stir heavy cream, beans and cooked rice into soup and simmer for 1 minute to heat through.
  6. Taste and season soup with some salt and pepper.
  7. Serve soup with yogurt on top. Enjoy!



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