This Indian Mulligatawny Soup is a delicious curry soup recipe! You will love my easy, meatless vegan version! It's super healthy and made with indian spices, vegetables, lentils, rice, coconut milk and lemon juice. It’s ready in 30 minutes!
Mulligatawny soup has been around for a long time and there are a few authentic variations. Mulligatawny translates to “pepper water” and it is traditionally made with chicken, lamb or beef broth, fried onions, indian spices and lentils. Some versions have diced apple added and some are pureed and some aren’t.
My Vegan Mulligatawny Soup is super tasty, and one of my favourite soups! It's a slightly sweet & spicy vegetarian take on the meat version. Oh but you will not miss the meat!! This is one heck of a tasty curry soup!!
I used to make this soup with chicken a long while ago. I really enjoyed veganizing it. It was so easy achieving amazing flavour with the curry spices, vegetable bouillon and coconut milk. I didn’t use apples which is quite often added and instead I opted for lemon juice and a wee bit of mango chutney to serve.
How to make Vegan Mulligatawny Soup:
This Mulligatawny Soup comes together in no time! First grab your soup pot and saute the onions, then add the rest of the veggies and cook them for 5 minutes. Next stir in the dried herbs and spices. Lastly add the rest of ingredients, cover and simmer for 15-20 minutes.
Serve With: my Easy Homemade Vegan Naan and some fresh chopped tomatoes, cilantro and lemon wedges if you like. A wee bit of Mango chutney is a good optional topping too!
This soup will keep in the fridge for up to 5 days and freezes well.
Thats it folks! Go check your spice cupboard we have a soup to make!? I hope you love this Indian Mulligatawny soup as much as I do, it's:
sweet and sour
Vegan
gluten free
slightly spicy
full of savoury Indian spices
kid friendly
so satisfying
addicting
quick & easy
I'd love your feedback, feel free to comment and leave a star rating below. I'd love to hear from you. I'm also on PINTEREST and INSTAGRAM! ❤️
Check out some of my other delicious Vegan soup recipes:
Sopa De Fideo
Mexican Bean Soup
Classic Vegan Chicken Noodle soup
Vegetarian Split Pea soup (Vegan)
Vegan Hamburger Soup - Hearty & Delicious!
Ramen Noodle Soup
Indian Mulligatawny soup (Vegan)
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
This Indian Mulligatawny Soup is a delicious curry soup recipe! You will love my easy, meatless vegan version! It's super healthy and made with indian spices, vegetables, lentils, rice, coconut milk and lemon juice. It’s ready in 30 minutes!
Ingredients
- 1 tablespoon oil, (optional)
- 1 large yellow onion, diced small
- 3-5 cloves of garlic, chopped small
- 2 medium carrots, diced small or grated
- 1 celery stalk, diced
- 2 bay leaves
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper, (optional)
- 2 tablespoons Vegetarian Better than Bouillon Vegetarian No Chicken Soup Base, there is an organic veggie variety available but I have not tried it.
- ¼ cup red lentils, rinsed well
- ¼ cup white rice, rinsed well ( I use basmati rice)
- 6 cups water
- ½ cup coconut milk
- 3 tablespoons fresh lemon juice,(approximately ½ a lemon)
OPTIONAL TOPPINGS (see Notes below)
- diced fresh tomatoes
- chopped cilantro
- lemon wedges
- mango chutney
Instructions
- Set your soup pot to medium heat and add the oil ( or broth or water), chopped onions and a pinch of salt and pepper. Cook, stirring often for 5-7 minutes, until onions are softening and slightly caramelizing. Next add the garlic, carrots and celery and cook for an additional 5 minutes until veggies are softening. Now stir in the dried thyme and spices.
- Lastly add the rest of the soup ingredients and bring the soup to a boil. Cover and reduce to a simmer for 15 minutes or until rice and lentils are tender. Season with salt and pepper.
- Serve with my Homemade Easy Vegan Naan or your favourite Indian Bread and the optional toppings listed above, if you like and Enjoy!
Notes
- This soup is absolutely delicious as is!! but I like to add a wee bit of mango chutney to my soup ( ½ teaspoon, a little goes a long way!!) and a few diced tomatoes, a little chopped cilantro, and a squeeze of lemon. So delicious!
- If I don't make my Vegan Naan bread there are Indian style breads ( like naan, roti and paratha) at Walmart in the frozen section. They are super cheap and very tasty!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups, Gluten free,
- Method: Stovetop
- Cuisine: Indian
Dee-Dee says
This was so good!! It came together quickly, too. I increased the spices across the board because I like my food on the spicy side and I used packaged broth instead of bouillon. I loved the various flavours and textures in the soup. I will definitely be making this again!
Stacy Stevens says
I have been making this for quite a while. Perfect as is! Great winter, spring, fall rainy day soup with wonderful healthy herbs. My husband and I both love it! Thank you for posting!
Tamra says
Delicious. Was waiting for a recipe that I thought I would like with these spices. Turned out better than I ever hoped!
Jason says
Tried it and came out perfect. Delicious.
Stephanie Smithson says
Oh wow!
Jena says
Amazing recipe! I make it every time someone in my family is down with a cough/cold & it's healing I'm sure.
Ruzica says
Thi is delicious 1and simple. I made a few adjustments spice wise and it is great. Very warming.
Verna says
Thank you so much for your feedback I am so happy you enjoyed it!
Joan Wilshaw says
Hi Verna
Is it possible to make it without the coconut milk? I don’t usually use it, and it seems a waste to buy for 1/2 a coup
Many thanks
Verna says
Hi Joan I haven't make it without the milk. But I'm sure it would still be tasty. Left over coconut milk does freeze really well. Enjoy!
Joan says
Hi Verna
I’ve made this twice, and I used the coconut milk, it is lovely. Both my husband and myself enjoyed it. Will definitely be making it again
Verna says
So nice to hear thank you Joan for your wonderful feedback!! 🙂
Robin Miller says
Great soup! We loved it. So easy and quick to make.
Erik Speekenbrink says
Delicious! Added diced apple instead of mango chutney and served additional rice over which the soup was served, just to make it more substantial. The meal was enjoyed by everyone.
Verna says
Sounds wonderful- thrilled you all enjoyed the soup. Really appreciate your comment Erik, thanks!
Darla says
Absolutely fantastic! One of the best soups I have eaten. I wasn't sure I would use the mango chutney - but it was a game changer. Thanks for a great recipe - and so easy.
Verna says
Oh thank you so much Darla! You just made my day!!
Nicole says
Do we need to soak the lentils ahead of time?
Verna says
Hi Nicole, no you don't need to soak the red lentils first, just give them a good rinse ? Enjoy! (They cook a lot faster than green lentils)
Dee says
Made this in the instant pot and it was delicious! 8 minutes and reduced the water to 5 cups. Can't wait to try more of your recipes!
Verna says
Hi Dee!!Glad you loved the recipe! Thanks so much for sharing your Instant pot version!!?
Allison says
Hi Dee! Did you add the coconut milk in at the same time or at the end?
Verna says
Hi Allison it's Verna, I think it would work either way! but if you're worried about it add at the end. Enjoy!
Nancy says
Made this for our company yesterday. Everyone wanted to know the recipe. Can’t wait to try some of your others. Appreciate your sharing . Thanks from Nancy and Robert
Verna says
thanks for your comment Nancy and Robert. Glad it was enjoyed!
Rose says
Delicious! Added diced leftover chicken to my husbands so he wouldn’t wine about it being vegan but I love it vegan. ❤️
The Cheeky Chickpea says
so glad you loved it! Gotta keep the husbands happy lol! thanks so much for your comment.