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30/01/15

Top Secret Recipes Soup Nazi's Indian Mulligatawny Soup

Absolutely Delicous and Flavorful
 Gina Pockrandt  
Submitted on: 11/13/14
This soup is absolutely delicious and has lots of flavor and textures going on. Don't let the list of ingredients scare you, you just chop everything up, put it into a stock pot and let it cook down. My husband loved it and leftovers go fast.
My Favorite Recipe
 Franzcooks  
Submitted on: 01/25/14
I LOVE making this soup. The smell is so fresh, it's great for a fall or spring day.
Vladia  
Submitted on: 02/12/09
Being a fan of both Seinfeld and Indian cuisine, I felt compelled to try this recipe. It was excellent! I had to omit the nuts tho ($8 for a tiny bag? Ouch!). And the reduction took the better part of 5 hours. Next time, I will follow the suggestions posted here to speed things up. Easy recipe, incredible dish!
Janie  
Submitted on: 12/24/08
My husband does not eat left overs and ate almost the entire pot. He was crazy about this soup. I doubled the curry about half way through when I realized it wasn't quite "Indian" enough. I would give it 3 stars but husband would give it 5 so I am compromising at 4
Roy  
Submitted on: 10/27/08
Used the recipe a couple of times with delicious results. I used almost half the amount of liquids listed in the recipe and added more as needed (did not have a big enough pot). I did try the recipe with chicken and it came out superb!! Enjoy
Brandon  
Submitted on: 03/18/08
I follow the directions exactly and the soup turned out incredible! The only thing I had to do different was simmer it longer. In order to get it to reduce down to "consistency of chili", I had to let it simmer for over 5 hours. It was so worth it (even at the price of pistachios and cashews).Thanks for the great recipe!
Anne  
Submitted on: 02/04/08
I made this for the super bowl. It was a big hit. I used a lot of curry powder (about a tablespoon and a half)and no eggplant (don't like it) but added an extra potato and an extra cup of corn. The recipe didn't specify how big to cut up the veggies, so I just guessed.. turned out alright. I didn't like the soft nuts though. Next time I would add them in the last half hour or so.
Bren  
Submitted on: 11/01/07
This is the best soup in the world. My husband begs for this soup.
Catherine  
Submitted on: 05/20/07
What a wonderful soup! I just made it and wish I would have made a bigger batch because we ate it all up! I only used 1/2 the liquid and used about 4 TBS of my own curry powder (2 parts ground coriender, 1 part cumin, 1/4 part cardemon, 1/4 part tumeric, 1/4 part cayanne and a dash of cinnamon). Only cooked it 2 hours and it was perfect. I pureed about 2 cups of thwe soup and put it back in the pot before serving. I would recommend this recipe to anyone.
Groves_Family_Zoo  
Submitted on: 03/23/07
Absolutely delicious! Prep time was a bit long, and I actually had to simmer mine for almost 12 hours, but I think that's because I have an electric glasstop stove. I'm definitely investing in a pressure cooker for future soup creations. Everyone that tasted has liked it. I did add a few personal touches though...I added squash, zucchini, green beans, and vegetarian black beans to mine. I also used Italian seasoning instead of the Thyme, and used Garlic powder, salt, and some chili powder. I also used Vegetable broth instead of chicken broth (I'm a vegetarian), Splenda instead of sugar (I'm also diabetic), and soy margarine instead of butter. Just about all the seasoning was almost doubled because of the amount of water that is required to start with and because I used veggie broth instead of chicken broth. Oh, and I added Tofurky breakfast link pieces and soy-based ground beef. YUMMY!!!
ChefForSix  
Submitted on: 03/04/07
I made it exactly as the recipe says (minus the marjoram since I couldn't find it at the store) and it turned out great! Yeah, I had to boil it for about 3 1/2 - 4 hours but it turned out so good. As leftovers, it was even better. By far, the best soup that I have ever made.
SamLowrey  
Submitted on: 02/11/07
Never tried any version of this before. It turned out well thanks to taking some advice from others who have commented here. I added ONE CUP of water. I see no reason to add a bunch of water just to reduce it unless something requires an inordinate amount of cooking time, which none of this does by my reasoning. Cooked it one hour. Can't imagine cooking it longer, it would all fall apart. Also trippled the curry. Used 4 cups veg. stock and 2 cups chicken. Also, forgot the tomato sauce at the store, so did without that.
Fatboy  
Submitted on: 02/10/07
TOOOO much liquid!!!! Use enough liquid to just cover all of the ingredients in the pot. Over medium high heat and bring to a boil reduce heat let simmer. Keep in mind to stir occasionaly this will help with your reduction. This soup can be very good it just takes sometime to figure it out.
Robert M.  
Submitted on: 01/15/07
Well, it's probably my less than mediocre cooking skills, but as my girlfriend aptly said: 'it tastes like water with vegetables'. And I had it simmer for about 8 hours........ Will try it a second time with a lot more curry powder and a lot less water.
Adam  
Submitted on: 01/14/07
Great flavor, but . . . It took SIX hours for the reduction to complete. In that time, everything in the pot turned to mush, including the nuts. My family got so tired of waiting they ordered a pizza. If I try it again, I'd use half the water.
jackie  
Submitted on: 01/06/07
I beg my mom to make it all the time, it's the best.
W2+K  
Submitted on: 11/05/06
Incredible soup. I make it every fall and it is so satisfying. My favorite soup. I add extra curry and thyme, and sometimes extra tomato sauce. What I love about this soup is that you throw it in the pot and then wait five hours! It is so hearty and the leftovers are even better.
Jeff P.  
Submitted on: 05/30/06
Best soup ever. I use a whole eggplant and an equal weight of potatoes so I usually need to double the spices too.
Mary Rice  
Submitted on: 03/13/06
Fabulous. I use vegetable stock instead of the chicken stock for my vegetarian friends. This soup is so good. It tastes rich, unlike a lot of other vegetable soups, which can be watery and bland. However, I do have to simmer it for a lot longer than the recipe calls for - (it's probably my stove top.) Thank you for this recipe - it's my favorite soup in the world.
Pete  
Submitted on: 02/21/06
First tried this soup when it hit this site. Never had the original, but I can see what all the fuss is about. It may take some time simmering, but it's by far the best soup I've ever made. Never tried it in a crock pot, but I now have a pressure cooker and am dying to try it in there to speed up the process because it's so hard to wait for the finished product in the stovetop. A must try recipe!
jinksy  
Submitted on: 02/20/06
Anyone who says this soup is bland has made a vital mistake- not simmering it for long enough. As the recipe states you must wait until the soup has reduced its liquid by 50%. This takes hours. Probably more suited to the presure cooker owner than anything. Best soup ever!
Rob  
Submitted on: 12/28/05
Excellent soup! prep time and accuracy with the ingredients are the bulk of the work here.
Vince  
Submitted on: 11/13/05
I found it long to make and a little bland.
Rhoda  
Submitted on: 10/25/05
Additional Comment-- If using pressure cooker, I only add 1/4 of the water, if that.
Rhoda  
Submitted on: 10/25/05
This recipe is excellent. I use the pressure cooker and cook for 35-40 minutes. Then, after the pressure comes down, I remove the pressure cooker top and let the pot simmer for as long (or short) a time as I wish. Delicious.
franzcooks  
Submitted on: 09/16/05
This soup is awesome! It smells great and is fun to prepare. I get up early to start it up and let is simmer all day. Longer is WAY better. It's a holiday staple.
Mary Rice  
Submitted on: 09/12/05
Fabulous! I triple the recipe in a gigantic soup pot, freeze it in Ziploc bags, and my family is NEVER tired of it. I've never had the original, so I can't compare them. However, it doesn't matter; this version is one of the best vegetable soups ever!
T.O. Cook  
Submitted on: 08/09/05
Whenever I make this soup, all the guests ask for the recipe. It's alot of work but worth it. I use a hand-held mixer to puree all of the ingredients. It doesn't matter if there are small chunks left. I then broil some baguette slices topped with goat cheese and serve pour the soup over top.
Dick Davis  
Submitted on: 08/06/05
A lot of work and quite a while in the kitchen. I used a smooth top electric range which didn't maintain consistent heat. Gas would be much, much better. Have also used a crock pot, using less water, overnight. In my opinion, as with many soups, it's better the second day.
Helen Smith  
Submitted on: 07/26/05
Delicious!! Worth the time and effort.

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They say that the Soup Nazi's restaurant in New York City makes the world's best soup. If you prefer a carnivor's version of mulligatawny soup, try

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Mulligatawny Soup with Chicken . Top Secret Recipes' version of the Indian Mulligatawny Soup sold by Al Yeganeh, Jerry Seinfeld's Soup Nazi, is posted on the Top

Soup Nazi's Indian Mulligatawny Soup
Soup Nazi's Indian Mulligatawny Soup. Source: Top Secret Recipes. Home; Previous; Next; Ingredients. 4 quarts water (16 cups) 6 cups chicken stock; 2 potatoes, peeled