Gluten-Free Mulligatawny
By the Gluten Free Recipes team ·
This hearty gluten-free Mulligatawny bursts with warm spices and tender vegetables, offering a comforting and flavorful meal. The rich, savory broth is perfectly balanced with a hint of sweetness and a satisfying texture.
At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Mulligatawny: When preparing this soups and stews recipe, to prevent cross-contamination with gluten, ensure all ingredients, especially stock, spices, and any pre-cooked proteins, are certified gluten-free. Use clean utensils and cutting boards that have not come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Mulligatawny: This recipe is naturally gluten-free by using certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, cooked beef, cooked lentils, or cooked beans)
- 2 cups diced vegetables (such as onion, carrots, celery, and potato)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, about 14.5 oz)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If using cooked meat or poultry, add it to the pot now and stir to combine with the aromatics. If using lentils or beans, they will be added later with the stock.
- 3
Add the diced carrots, celery, and potato to the pot, stirring to coat them in the oil. Cook for about 3-4 minutes, allowing them to soften slightly and release their aromas.
- 4
Pour in the certified gluten-free stock and add the optional diced tomatoes, if using. If you are using cooked lentils or beans, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for an additional 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Season with salt and pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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