veg mulligatawny soup recipe

Written ByJenny Smyth Posted on
veg mulligatawny soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best veg mulligatawny soup recipe

My family and I have been enjoying veg mulligatawny soup for years, and it’s become a staple in our household. This Indian-inspired soup is made with a variety of vegetables, including carrots, potatoes, and onions, along with some aromatic spices.

The flavor profile is rich and complex, with a slightly thick consistency that’s perfect for a chilly evening. I love that this recipe is easy to customize to suit my family’s tastes – we like to add some extra vegetables or switch up the spice level to keep things interesting.

My kids adore helping me in the kitchen, and they love the process of adding all the different ingredients to create this hearty soup. The best part?

It’s incredibly healthy, packed with nutrients from the veggies and spices. Plus, it’s incredibly versatile – we’ve enjoyed it as a comforting meal on its own or served as a side dish for our favorite Indian-inspired meals.

I’ve even taken it on the go in a thermos for a quick and easy lunch. Over time, I’ve tweaked this recipe to make it my own, incorporating some of my favorite techniques and shortcuts.

I’m excited to share it with you today so you can enjoy it in your own home!

Veg Mulligatawny Soup

Veg Mulligatawny Soup

4.8 from 793 votes

A hearty and flavorful vegetarian version of the classic Anglo-Indian soup. This comforting bowl is packed with lentils, vegetables, and warm spices, finished with a touch of coconut milk for creaminess.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 tablespoon coconut oil or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 large carrot, diced
1 celery stalk, diced
1 apple, peeled and diced
1/2 cup red lentils, rinsed
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable broth
1 cup canned coconut milk
Salt and black pepper to taste
2 tablespoons lemon juice

For Garnish

Fresh cilantro, chopped
Cooked basmati rice (optional)

👨‍🍳Directions

1Heat the coconut oil in a large pot over medium heat until shimmering.
2Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
4Stir in the diced carrot, celery, and apple, and cook for another 3 minutes, allowing the vegetables to begin softening.
5Sprinkle the curry powder, cumin, turmeric, and cayenne pepper over the vegetables.
6Stir constantly for 1 minute to toast the spices and release their aroma.
7Pour in the rinsed red lentils and vegetable broth, then bring the mixture to a boil over high heat.
8Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the lentils are tender and the vegetables are fully cooked.
9Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
10Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
11Stir in the coconut milk and lemon juice, then season with salt and black pepper to taste.
12Warm the soup over low heat for 2 to 3 minutes, stirring occasionally, until heated through.
13Serve hot, garnished with fresh cilantro and a spoonful of cooked basmati rice if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Immersion blender or regular blender

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 10g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 10g🍬Sugars: 12g🥩Protein: 10g

📝Notes

For a richer flavor, you can sauté the vegetables in ghee instead of oil. If you prefer a chunkier soup, reserve half of the cooked vegetables before blending and stir them back in at the end.

Watch Video Of How Veg Mulligatawny Soup Works

This veg mulligatawny soup is always a good idea for any occasion because it is both comforting and nutritious. It works wonderfully for family gatherings since it is easy to double the recipe and everyone loves the warm spicy flavor.

I hope you give this recipe a try and make it your own. You can store leftovers in the refrigerator for up to five days in an airtight container.

To reheat simply warm it on the stovetop over medium heat stirring occasionally. If the soup thickens too much add a little vegetable broth or water to thin it out.

For serving I like to top each bowl with a sprinkle of fresh cilantro and a squeeze of lemon juice. It also pairs beautifully with crusty bread or steamed rice for a more filling meal.

❓ Frequently Asked Questions About Veg Mulligatawny Soup

1. Can I make this veg mulligatawny soup in a slow cooker?

Yes you can make this soup in a slow cooker. Just saute the onions garlic and ginger on the stovetop first then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the coconut milk and lemon juice in the last 30 minutes of cooking.

2. What can I use instead of coconut milk?

If you do not have coconut milk you can use heavy cream or half and half for a creamy texture. For a lighter option use plain yogurt or a splash of milk. You can also skip the creamy element entirely and the soup will still be delicious just a bit thinner.

3. Is this soup gluten free?

Yes this veg mulligatawny soup is naturally gluten free as long as you use certified gluten free curry powder and vegetable broth. All the other ingredients like lentils vegetables and coconut milk are gluten free. Always check the labels on your spices and broth to be sure.

4. Can I freeze this soup?

Yes this soup freezes very well. Let it cool completely then transfer it to airtight containers or freezer bags. It will keep in the freezer for up to three months. When you are ready to eat it thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave. The texture may thicken a bit after freezing so you can add a splash of broth or water when reheating.

5. What vegetables work best in this soup?

I usually use carrots celery and an apple for sweetness but you can add any vegetables you have on hand. Diced potatoes sweet potatoes or butternut squash are great options. Bell peppers or zucchini also work well. Just chop them into small pieces so they cook evenly.

6. How do I make this soup spicier?

To make this soup spicier add a chopped fresh chili pepper when you saute the onions and garlic. You can also add a pinch of cayenne pepper or red pepper flakes along with the curry powder. Another option is to serve the soup with a drizzle of hot sauce on top.

Similar Posts