Mulligatawny Soup Vegetarian Recipe Easy and Delicious

Mulligatawny soup is a classic Anglo-Indian dish that perfectly blends spices, vegetables, and a hint of creaminess for a comforting and flavorful meal. Traditionally made with meat, this vegetarian version brings all the warmth and depth of flavor without any animal products.

It’s rich, hearty, and wonderfully spiced, making it an excellent choice for chilly evenings or whenever you crave something nourishing and exotic.

This soup combines aromatic spices like curry powder and cumin with fresh vegetables and lentils for protein, creating a balanced bowl that’s both satisfying and packed with nutrients. Whether you’re a seasoned vegetarian or just looking to try a new twist on a beloved classic, this recipe is easy to follow and uses ingredients you probably already have in your pantry.

Pair it with some crusty bread for a complete meal that’s sure to impress your family and guests alike.

Why You’ll Love This Recipe

This vegetarian mulligatawny soup is a delicious fusion of Indian flavors and Western comfort food that’s easy to make and incredibly versatile. It’s:

• Richly flavored: The blend of spices like coriander, turmeric, and garam masala creates a warm, aromatic broth that’s both spicy and soothing.
• Nutritious: Packed with lentils, apples, carrots, and onions, it offers a hearty dose of fiber, protein, and vitamins.
• Comforting yet light: Creamy coconut milk adds a subtle sweetness without heaviness, making it perfect for any season.
• Customizable: You can easily adjust the spice levels or swap vegetables to suit your taste or what you have on hand.

Plus, it’s a fantastic way to introduce more plant-based meals into your diet without sacrificing flavor or satisfaction.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 medium carrots, diced
• 1 large apple, peeled, cored, and chopped (preferably tart apple like Granny Smith)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup coconut milk (full fat for creaminess)
• Salt and freshly ground black pepper to taste
• Juice of half a lemon
• Fresh cilantro, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Wooden spoon or spatula
• Ladle
• Blender or immersion blender (optional, for smoother texture)

Instructions

1. Heat the olive oil in your soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
2. Add garlic and ginger, stirring constantly for 1-2 minutes until fragrant but not browned.
3. Sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well for 1 minute to toast the spices and release their oils.
4. Add diced carrots and chopped apple to the pot. Stir to coat everything evenly with the spices.
5. Pour in the red lentils and vegetable broth, stirring to combine. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender.
7. Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer half the soup to a blender and puree, then return it to the pot. You can leave it a bit chunky if you prefer more texture.
8. Stir in the coconut milk, mixing thoroughly. Return the pot to low heat and warm through gently for 5 minutes. Do not boil once the coconut milk is added to avoid curdling.
9. Season with salt, pepper, and lemon juice to taste. Adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro and accompanied by crusty bread or naan.

Tips & Variations

“For a creamier and richer soup, try toasting the spices in dry pan before adding them to the pot. This enhances their aroma and depth.”

• Make it vegan: This recipe is already vegan, but double-check your broth to make sure it’s vegetable-based.
• Adjust spice levels: Add more cayenne pepper or a pinch of chili flakes if you like it hotter.
• Use different lentils: Brown or green lentils work well but take longer to cook. Adjust simmering time accordingly.
• Add more veggies: Try adding diced potatoes, bell peppers, or even spinach for extra nutrition.
• Thickening options: For a thicker soup, mash some of the lentils with the back of a spoon after cooking.

Nutrition Facts

Serving Suggestions

This mulligatawny soup pairs beautifully with warm, crusty bread or Indian flatbreads like naan or chapati. For a fuller meal, serve alongside a simple cucumber raita or a fresh green salad for contrast.

If you want to keep things light, garnish with a dollop of plain yogurt (or vegan yogurt) and a sprinkle of toasted cumin seeds. For a heartier option, add cooked basmati rice or quinoa to the soup before serving.

Looking to explore more vibrant vegetarian dishes? Check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals and Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more inspiration.

And if you have a sweet tooth afterward, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

Our vegetarian mulligatawny soup is a delightful way to enjoy the rich, spicy flavors of Indian cuisine in a wholesome and meat-free form. It’s easy to prepare, nutritious, and perfect for any occasion, whether you want a quick weeknight dinner or a comforting weekend treat.

The balance of spices, lentils, apples, and coconut milk creates a soup that’s both tangy and creamy, warming you from the inside out.

With its adaptable ingredients and simple steps, this recipe is a great addition to any cook’s repertoire. You can customize it to your liking, making it as spicy or mild as you prefer, and adding your favorite vegetables.

Give it a try, and you’ll soon find this mulligatawny soup becoming a staple in your home-cooked meals. Happy cooking!

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