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.
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.
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