Maple Leaf Canadian and Family Owned

Mulligatawny Soup

Mulligatawny Soup


Recipe Yield: 50 portions
Serving size: 340 mL
Cooking method: Simmer
Cooking temperature: n/a
Cook time: 60-90 minutes



2 1/8 cup Oil, Olive Extra Virgin

1 2/3 kg Carrots, Fresh, peeled and chopped

1 1/2 kg Onions, Fresh White, diced

83 g Garlic, Minced

1 3/4 kg Tomato, Large Fresh, diced

6 1/4 L Soup, Vegetable Broth RTS

3 1/3 L Milk, Coconut

1 5/8 kg Beans, Lentils Red Dry

4 1/8 cup Flaxseed Meal

250 mL Seeds, Chia

166 g Seeds, Hemp

250 mL Ginger, Ground

1 3/8 Tbsp Cardamom Ground

2 1/8 tsp Cinnamon, Ground

2 1/8 tsp Paprika, Smoked

2 1/8 tsp Cumin, Powder

125 mL Turmeric, Ground

125 mL Curry Powder

2 1/8 tsp Salt

16 Apples, peeled and small diced




1. Wash hands before beginning preparation & sanitize surfaces & equipment.
2. Heat oil in soup pot over medium heat. Add carrot, onion, and garlic. Cook until soft.
3. Add other ingredients except apples. Bring to a boil and reduce heat to low and simmer for about 50 minutes.
4. CCP - Cook to an internal temp of 135F/57C held for at least 15 seconds.
5. Add chopped apples and simmer for another 20 minutes
6. CCP - Maintain >140F/60C for only 4 hours
7. CCP - Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F to 40F within 4 hours.
8. CCP - Reheat: To temp of 165F/74C held for 15 second, within 2 hours - one time only




Nutrition Facts


Calories: 490 kcal

Protein: 15 g Carbohydrates: 48 g

Monounsaturated fat: 9 g

Polyunsaturated fat: 4 g


Each recipe was vetted by a dietician for nutrition and cost efficiency for LTC. These recipes were tested in smaller portions and then scaled up to 50 portions, thus the amount of some ingredients may be overestimated. Please make any adjustments necessary. NiD would appreciate any feedback or suggestions for improving scaled recipes.