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
full of savoury Indian spices
quick & easy
Check out some of my other delicious Vegan soup recipes:Print