Veg Mulligatawny Soup Recipe Easy and Flavorful Guide

Mulligatawny soup is a deliciously spiced, hearty dish with roots in Indian cuisine, and its vegetarian version is a comforting bowl of wellness perfect for any season. This veg mulligatawny soup recipe combines a medley of fresh vegetables, fragrant spices, and creamy coconut milk to create a rich, flavorful experience that warms the soul.

Ideal for those seeking a wholesome, plant-based meal, this soup delivers both nutrition and taste in every spoonful.

Whether you’re a seasoned cook or a newbie in the kitchen, this recipe is straightforward, with step-by-step instructions that ensure success. Plus, it’s versatile enough to customize with your favorite veggies or adjust the spice level to suit your palate.

Get ready to fill your home with the enticing aromas of curry, coriander, and cumin while making a dish that’s as nourishing as it is satisfying!

Why You’ll Love This Recipe

This veg mulligatawny soup is a shining example of comfort food with a healthy twist. Here’s why it stands out:

• Rich and Creamy: The use of coconut milk gives it a luscious texture without dairy.
• Vibrant Flavors: A blend of warming spices creates a complex and inviting taste.
• Nutritious and Filling: Loaded with vegetables and lentils, it’s both protein-packed and fiber-rich.
• Easy to Make: One pot, simple prep, and minimal clean-up make this a weeknight winner.
• Customizable: Swap vegetables, adjust spices, or add a squeeze of lemon to make it your own.

Ingredients

• 2 tablespoons vegetable 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 powder
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 2 medium carrots, diced
• 1 medium apple, peeled and diced (adds a subtle sweetness)
• 1 large potato, peeled and cubed
• 1 cup red lentils, rinsed thoroughly
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh cilantro or parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heatproof spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Ladle for serving
• Blender or immersion blender (optional, for a creamy texture)

Instructions

1. Heat the vegetable oil in your large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
2. Add the garlic and ginger, stirring constantly for 1–2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for another minute to toast the spices, which brings out their essential oils and intensifies the flavor.
4. Add the diced carrots, potato, and apple to the pot. Stir to coat them evenly with the spices.
5. Pour in the vegetable broth and add the rinsed lentils. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer gently for about 25 minutes, or until the lentils and vegetables are tender.
6. Remove the pot from heat. For a smoother soup, use an immersion blender to blend a portion or all of the soup to your desired consistency. If you prefer a chunkier texture, simply skip this step.
7. Return the pot to low heat and stir in the coconut milk. Heat gently without boiling to prevent the coconut milk from curdling.
8. Season with salt and pepper to taste. Add the lemon juice, stirring well to enhance the soup’s brightness.
9. Serve hot, garnished with freshly chopped cilantro or parsley.

Tips & Variations

“If you want to add more protein, toss in some cooked chickpeas or tofu cubes towards the end of cooking.”

• Adjust spice levels: Add more cayenne or a pinch of garam masala for deeper heat and complexity.
• Vegetable swaps: Use sweet potatoes instead of regular potatoes, or add diced bell peppers, peas, or zucchini for extra color and nutrition.
• Make it gluten-free: This recipe is naturally gluten-free — just ensure your vegetable broth is certified gluten-free.
• Batch cooking: This soup freezes well. Prepare a big batch and store portions for quick, nutritious meals later.
• Richer texture: Stir in a spoonful of almond butter or cashew cream for extra creaminess and a nutty flavor.

Nutrition Facts

Serving Suggestions

This veg mulligatawny soup pairs beautifully with a variety of sides and accompaniments to round out your meal:

• Warm naan or crusty bread for dipping and soaking up every drop.
• Basmati rice served on the side or stirred into the soup for a more filling dish.
• Fresh cucumber raita or a cooling yogurt dip to balance the spices.
• Simple green salad with lemon vinaigrette for a refreshing contrast.

If you enjoy exploring more vegetable-forward recipes, you might love our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or try the comforting Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

Vegetarian mulligatawny soup is a fantastic way to enjoy the bold flavors of Indian-inspired cuisine in a nourishing, plant-based format. This recipe proves that healthy eating doesn’t mean compromising on taste; the blend of spices, vegetables, and creamy coconut milk creates a harmonious dish that’s both satisfying and wholesome.

It’s perfect for cozy dinners, meal prep, or impressing guests with a unique yet approachable soup.

By following the simple steps above, you can easily whip up a batch and savor the comforting warmth of this soup anytime you crave something hearty and flavorful. Don’t forget to experiment with the ingredients and make it your own.

For more exciting vegetarian meals, check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore, perfect for busy days!

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