Soup fills many needs, effortlessly crossing international and linguistic boundaries: comfort, love, adventure, education, and healing. Soup Peddler in Austin, Texas knows this well, inspired by a single man’s desire to translate his love for community and travel, two seemingly disparate concepts, into one pursuit. Cooking is the ultimate answer to bridging this divide.
Who’s the Soup Peddler?
Over twenty years ago, Soup Peddler founder David Ansel really was hitting the streets with bicycle-based deliveries of his favorite soups and stews. The business has grown to include a half dozen brick-and-mortar locations that offer cool fruit smoothies to combat the summer heat, but the sentiment remains the same. Whether it’s through a straw or on a spoon, there’s love in this formula. A dish like this satisfies an appetite beyond hunger.
Luckily for us, and for anyone outside of city limits, it’s not a secret formula in the least. The Soup Peddler’s Slow and Difficult Soups was published in 2005, shedding a light on David’s winning recipes. Don’t let the sardonic title scare you off; it strikes me as quite the opposite in practice. Case in point, the ever-popular mulligatawny soup that remains a perennial favorite on the menu.
What’s mulligatawny soup?
Thick with tender vegetables and lentils, a warm but mildly spiced undercurrent of curry runs through the soulful, deceptively simple base. To fit the rough translation of “pepper water,” I like to spike mine with fresh jalapeños, not included in the original version. What’s more, I’ve made some light modifications to streamline the cooking process. I’m already difficult enough without my soup following suit, after all.
- 1/4 Cup Olive Oil
- 2 Medium Yellow Onions, Diced
- 6 Cloves Garlic, Minced
- 1 - 2 Jalapeños, Seeded and Diced (Optional)
- 3 Medium Carrots, Peeled and Diced
- 2 Stalks Celery, Diced
- 3 Tablespoons Madras Curry Powder
- 2 (14-Ounce) Cans Full-Fat Coconut Milk
- 6 Cups Vegetable Broth or Water
- 1 Medium Russet or Idaho Potato, Peeled and Diced
- 2 Cups Dry Brown or Green Lentils
- 1 1/2 Cups Cauliflower Florets
- 1 Green Apple, Peeled, Cored, and Diced
- 1/2 Cup Tomato Puree or Sauce
- Salt, To Taste
- Set a large saucepan over medium heat and add the oil. Once shimmering, introduce the onions, garlic, jalapeños (if using), carrots, and celery. Saute for 8 - 10 minutes, until softened and lightly browned around the edges. Add the curry powder and stir well to incorporate, cooking for another 2 minutes until aromatic.
- Deglaze the pan with the coconut milk, scraping the bottom well to make sure nothing sticks and burns. Pour in the broth or water, followed by the potato and lentils. Cover and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
- Add the cauliflower, apple, and tomato puree, stirring gently to incorporate. Make sure all the vegetables are covered by the liquid; you may need another splash of water depending on how much has evaporated. Return the soup to a simmer
- Cook for another 5 - 10 minutes, until the cauliflower is fork tender. Season with salt to taste and enjoy hot.
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Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 681mgCarbohydrates: 30gFiber: 8gSugar: 9gProtein: 8g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.