Soup Nazi's Mulligatawny Soup

Soup Nazi's Mulligatawny Soup

If you've ever seen Seinfeld, then odds are you remember the episode where Kramer gets a craving for mulligatawny soup from the best soup place in New York - the Soup Nazi. That character was based on Al Yeganeh, a soup vendor who ran a food stand called Soup Kitchen International in New York City that the Seinfeld frequented. Thankfully you don't have to stand in line to make this soup at home.

Don't let the long list of ingredients intimidate you. Just put everything in a big pot, bring to boil, and savor the incredible smell that will fill your house over the next few hours. Double the recipe to make 'more soup for you!'
  • Prep: 20 min
  • Cook: 2 to 3 hours min
  • Total: About 3 hours
  • Serves 6
Soup Nazi's Mulligatawny Soup

Carbohydrate Counts

Carbs-per-gram ratio: 0.1121

Serving Size 330g (about 37g carbs)

Carb calculations Weight Carbs
Potatoes 550g (100g)
Stalks celery (5g)
Eggplant 454g (15g)
Yellow corn 134g (32g)
Tomato sauce 124g (10g)
Shelled pistachios 58g (16g)
Roasted cashews 56g (16g)
Sugar 28g (28g)
Net Weight 1980g (222g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 6 cups low-sodium chicken stock
  • 550g / 3 medium potatoes, chopped
  • 3 stalks celery, chopped
  • 454g / 1 medium eggplant, peeled and diced
  • 134g / 1 cup frozen yellow corn
  • 124g / ½ cup tomato sauce
  • 58g / ½ cup shelled pistachios
  • 56g / ½ cup roasted cashews
  • ½ cup chopped fresh Italian parsley
  • ¼ cup lemon juice
  • 4 tablespoons butter
  • 28g / 3 tablespoons sugar
  • ½ teaspoon curry powder
  • ½ teaspoon pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon thyme
  • 1 bay leaf
  • Combine all ingredients in a large stockpot. Bring to a boil over high heat.
  • 16 cups (4 quarts) water
  • If you have a large enough pot, add all of the water. If your pot is not large enough (and most aren't), add whatever you can until there is about three inches of empty space on the pot for the soup to boil. Add any remaining water as the soup reduces. I highly recommend writing down how much you've added on a piece of scrap paper as you go so that you don't forget.
  • Reduce heat to medium and boil for 2 to 3 hours until soup has reduced significantly. Stir occasionally in the first few hours and frequently during the last hour. The edges of the potatoes will become rounded and the nuts will become soft and chewy. The soup will thicken and should have the consistency of chili.
  • Remove bay leaf. Serve hot. Keeps for up to a week in the fridge.
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