Mulligatawny has one of the more unusual backstories in the soup world. The name comes from the Tamil words for “pepper water,” a thin, spiced broth from South India that British colonial cooks encountered and then reworked into something heartier for their own tables. Over time it picked up chicken, lentils and apple, and the thin pepper water became the thick, curried soup most people call mulligatawny today.
What stayed constant through all that adapting is the way the spices are treated before anything else goes in the pot. Curry powder, turmeric and cumin are toasted in warm Wilson’s Extra Virgin Olive Oil first, not stirred straight into stock, because dry spices need fat and heat to release their full flavour. It is a small step that makes a big difference to the finished bowl.
Ours keeps that same idea at its centre, built up with lentils, coconut milk and tender chicken. Here is how we make it.
Mulligatawny Soup
Ingredients
Method
- Warm the Wilson's Extra Virgin Olive Oil in a large, heavy-based pot over a medium heat.
- Add the onion, carrots and celery, and cook gently for 8-10 minutes, stirring now and then, until softened.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the curry powder, turmeric, cumin and cinnamon stick. Stir well and let the spices toast in the oil for 1-2 minutes - this is where the flavour really builds.
- Add the diced apple and red lentils, and stir to coat everything in the spiced oil.
- Nestle the chicken pieces into the pot, then pour in the chicken stock. Season with salt and pepper and drop in the bay leaves.
- Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils have broken down and the chicken is cooked through.
- Stir in the coconut milk and simmer, uncovered, for a further 8-10 minutes until the soup is thick and rich.
- Remove the cinnamon stick and bay leaves. Taste and adjust the seasoning if needed.
- Ladle into bowls, scatter with fresh coriander, and serve with basmati rice alongside if you like.
Notes
We Use Extra Virgin Olive Oil
Curry powder, turmeric and cumin are not water-soluble, so simply adding them to stock leaves a lot of their flavour locked up and unused. Warming them in Wilson’s Extra Virgin Olive Oil for a minute or two before the stock goes in gives the compounds in those spices somewhere to dissolve, which is what actually carries their flavour through the soup.
The onion, carrot and celery cook down in the same oil first, building a savoury base that the spices then sit on top of. By the time the lentils and chicken go in, the oil has already done most of the work of pulling the aromatics together.
It is a short step, no more than a couple of minutes over the heat, but skip it and the soup tastes noticeably flatter.
Our Tips
Do not rush the spice toast. A minute or two over medium heat is enough to wake the curry powder up without letting it catch and turn bitter.
Cut the chicken evenly. Bite-sized, similarly sized pieces cook through at the same rate, so nothing is dry while the rest is still pink.
Rinse the lentils first. A quick rinse under cold water clears any dust and helps them break down more evenly as they cook.
Stir occasionally once the lentils are in. They tend to settle and catch on the bottom of the pot if left completely alone.
Add the coconut milk near the end. Simmering it too long can dull its richness, so stir it in for the final stretch of cooking only.
Taste before you salt. Curry powder blends vary a lot in saltiness, so check the soup once everything is in before reaching for the salt.
How We Serve Mulligatawny
A bowl of mulligatawny wants something plain alongside it to balance the spice, and basmati rice does that job well. Spoon a little rice into the bottom of the bowl before ladling the soup over, rather than serving it on the side.
Fresh coriander scattered over the top adds a bit of brightness against all that warmth, and a small dollop of plain yoghurt stirred through at the table cools each spoonful down just enough.
It holds up well as a midweek dinner on its own, or as a starter before something lighter if you are serving a bigger spread.
More Ways to Use Extra Virgin Olive Oil
Once you have a bottle of Wilson’s Extra Virgin Olive Oil in the kitchen, blooming spices is just one of many things it is good for.
Sweet potato soup — it carries the same kind of warming spice beautifully in our Peruvian Sweet Potato Soup.
Coconut-based soups — it builds the same aromatic base in our Turkey & Coconut Milk Soup.
Hearty vegetable soups — it does the same groundwork in our Navajo Soup.
Roasted vegetables — toss root vegetables in it before roasting for a clean, peppery finish.
Simple salad dressings — whisked with lemon juice and a pinch of salt, it needs nothing else.
The Good Stuff
Extra virgin is the highest grade an olive oil can carry. It is mechanically pressed from the fruit rather than pulled out with heat or chemical solvents, and it has to meet a strict limit on acidity to earn the label. That gentler process keeps more of the natural character of the olive intact, which is where the peppery, grassy notes come from. It is exactly that kind of robust flavour that stands up to warm curry spices rather than getting lost underneath them.
Wilson’s Extra Virgin Olive Oil is Halaal and Kosher certified, and suitable for vegan, vegetarian and Hindu diets. Store it in a cool, dark place and it will keep for up to two years. It is available in 250ml, 500ml, 750ml, 1L, 2L and 5L bottles, with bulk and case options for anyone stocking up.
Ways to Change It Up
Make it vegetarian. Swap the chicken for chickpeas and use vegetable stock in place of chicken stock.
Turn up the heat. A finely chopped red chilli added with the garlic gives the soup a proper kick.
Swap the lentils. Yellow split peas work in place of red lentils, though they will need a little longer to soften.
Add more vegetables. Diced sweet potato or cauliflower florets stirred in with the lentils bulk the soup out nicely.
Make your own curry blend. A mix of coriander, fenugreek and mustard seed instead of shop-bought curry powder gives a more layered flavour.
Go dairy-free. Leave out the yoghurt at the table and let the coconut milk carry all the creaminess instead.
Questions You Might Have
What does mulligatawny actually mean?
It comes from the Tamil words for “pepper water,” referring to the thin spiced broth the soup was originally based on.
How long does this soup keep?
Stored in an airtight container in the fridge, it keeps well for up to three days.
Can I freeze it?
Yes, it freezes well for up to two months. Thaw it in the fridge overnight and reheat gently on the stove.
Can I make it milder?
Yes, just use less curry powder or choose a mild blend, and leave out any extra chilli.
Is this soup gluten free?
Yes, as long as your curry powder and stock are gluten free, the rest of the ingredients naturally are too.
Where can I buy Wilson’s Extra Virgin Olive Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
What should I serve with it?
Basmati rice spooned into the bottom of the bowl is our favourite, with warm flatbread on the side.
Ready to Make This?
Grab the curry powder, a tin of coconut milk and a bottle of the good oil — this pot rewards a proper spice toast.
More From Our Kitchen
Peruvian Sweet Potato Soup — Turkey & Coconut Milk Soup — Navajo Soup — All Recipes
Made this? We’d love to see
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