British colonists in India freely adapted the foods and spices they found there and brought their recipes back home. Mulligatawny is the Anglicized version of an Indian word for “pepper water.”

2 onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
6 cups bouillon
1 dried red pepper, crumbled
1 T. tumeric
1 T. ground coriander
2 carrots, chopped
2 red potatoes, diced
2 tomatoes, diced
Juice of one lemon
1/4 cup cilantro leaves, chopped
Freshly ground black pepper

Bring the onions, celery, green pepper and 1/2 cup of the bouillon to a boil in a large pot. Simmer for 10 minutes. Add the remaining bouillon, seasonings, carrots and potatoes and simmer 20 minutes, or until the vegetables are tender. Stir in the tomatoes, lemon juice and cilantro and simmer 5 minutes. Serve with ground pepper to taste.

4-6 servings