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    Home » Soups

    Indian Mulligatawny Soup (Vegan)

    Updated: Jul 27, 2019 by Verna Rindler · This post may contain affiliate links · 20 Comments

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    mulligatawny soup in a white bowl

    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 in a white bowl

    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.

    two bowls of mulligatawny soup on a wooden table

    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!!

    two bowls of mulligatawny soup on a wooden table

    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.

    mulligatawny soup in a white bowl on a wooden table

    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.

    mulligatawny soup being made in a step by step four picture collage
    mulligatawny soup in a ladle over a soup pot

    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

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    mulligatawny soup in a white bowl

    Indian Mulligatawny soup (Vegan)


    ★★★★★

    5 from 7 reviews

    • Author: Verna
    • Total Time: 45 minutes
    • Yield: 4-6 servings 1x
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    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

    Scale
    • 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
    • 1/2 teaspoon dried thyme
    • 1/2 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.
    • 1/4 cup red lentils, rinsed well
    • 1/4 cup white rice, rinsed well ( I use basmati rice)
    • 6 cups water
    • 1/2 cup coconut milk
    • 3 tablespoons fresh lemon juice,(approximately 1/2 a lemon)

    OPTIONAL TOPPINGS (see Notes below)

    • diced fresh tomatoes
    • chopped cilantro
    • lemon wedges
    • mango chutney

    Instructions

    1. 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.
    2. 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.
    3. 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 ( 1/2 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

    Keywords: mulligatawny soup, vegan, easy, Indian,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Soups

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    • Vegan White Chili
    • Sopa de Fideo (Mexican Noodle Soup)
    • Vegan Cream of Mushroom Soup
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    Reader Interactions

    Comments

    1. Ruzica

      February 12, 2022 at 9:43 am

      Thi is delicious 1and simple. I made a few adjustments spice wise and it is great. Very warming.

      ★★★★★

      Reply
      • Verna

        February 12, 2022 at 10:28 am

        Thank you so much for your feedback I am so happy you enjoyed it!

        Reply
    2. Joan Wilshaw

      September 15, 2021 at 3:23 pm

      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

      Reply
      • Verna

        September 16, 2021 at 7:47 am

        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!

        Reply
        • Joan

          February 12, 2022 at 3:09 pm

          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

          ★★★★★

          Reply
          • Verna

            February 12, 2022 at 3:21 pm

            So nice to hear thank you Joan for your wonderful feedback!! 🙂

            Reply
    3. Erik Speekenbrink

      January 27, 2021 at 4:36 am

      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.

      ★★★★★

      Reply
      • Verna

        January 27, 2021 at 6:14 am

        Sounds wonderful- thrilled you all enjoyed the soup. Really appreciate your comment Erik, thanks!

        Reply
    4. Darla

      January 16, 2021 at 7:14 am

      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.

      ★★★★★

      Reply
      • Verna

        January 16, 2021 at 9:44 am

        Oh thank you so much Darla! You just made my day!!

        Reply
    5. Nicole

      September 09, 2019 at 5:05 pm

      Do we need to soak the lentils ahead of time?

      Reply
      • Verna

        September 09, 2019 at 8:15 pm

        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)

        Reply
    6. Dee

      May 25, 2019 at 8:12 pm

      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!

      ★★★★★

      Reply
      • Verna

        May 25, 2019 at 9:28 pm

        Hi Dee!!Glad you loved the recipe! Thanks so much for sharing your Instant pot version!!?

        Reply
      • Allison

        November 03, 2020 at 1:57 pm

        Hi Dee! Did you add the coconut milk in at the same time or at the end?

        Reply
        • Verna

          November 06, 2020 at 9:39 am

          Hi Allison it's Verna, I think it would work either way! but if you're worried about it add at the end. Enjoy!

          Reply
    7. Nancy

      May 05, 2019 at 4:26 pm

      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

      ★★★★★

      Reply
      • Verna

        May 05, 2019 at 8:00 pm

        thanks for your comment Nancy and Robert. Glad it was enjoyed!

        Reply
    8. Rose

      March 02, 2019 at 11:46 pm

      Delicious! Added diced leftover chicken to my husbands so he wouldn’t wine about it being vegan but I love it vegan. ❤️

      ★★★★★

      Reply
      • The Cheeky Chickpea

        March 03, 2019 at 12:17 am

        so glad you loved it! Gotta keep the husbands happy lol! thanks so much for your comment.

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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