Indian Mulligatawny Soup (Vegan)

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)

★★★★★ 5 from 3 reviews

• Author: Verna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings 1x
• Category: Soups, Gluten free,
• Method: Stovetop
• Cuisine: Indian

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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!

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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
• 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

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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!

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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!

Keywords: mulligatawny soup, vegan, easy, Indian,