A fusion of Indian spices and British heartiness, this vegetable-packed Mulligatawny Soup is sure to be a new weeknight favorite.
If you’ve spent a bit of time in the Live Eat Learn world, you likely know that I’m a huge fan of curry. I’ve reimagined it in nearly every variation possible (Eggplant, Pumpkin, Thai Green, and Banana, to name a few!). Well, fellow curry lovers, get excited… it doesn’t stop there!
Today we’re whipping up mulligatawny soup, which is essentially a soupier form of classic curry! It’s made with what you’d expect, like vegetables, broth, curry powder, and chickpeas. The twist comes with an apple — the more tart, the better!
I’m so excited to be sharing this recipe. It’s incredibly easy to prepare and winds up to be a thick, creamy, delicious, filling meal!
Where did mulligatawny soup originate?
If you suspected that this soup comes from India, you are correct! What’s interesting, however, is that Indian cuisine isn’t big on soup. Their traditional dish was referred to as “pepper water,” which is where the “mulligatawny” name comes from.
But the thicker, heartier version of the soup that we know today actually came to be by merging the pepper water with British cuisine.
When the British ruled India in the mid 19th century, they requested that the dish be made with bulkier fillings. Over time, the recipe changed and became the thick, veggie-packed dish that we know today!
Ingredients in vegetarian mulligatawny soup
If you’re a curry regular, this ingredient list should look familiar to you, as it requires many of the same items. However, we are throwing in a few newbies, like an apple and various spices! All ingredients should be easy to find at any grocery store.
- Unsalted Butter: This recipe kicks off with ¼ cup of unsalted butter. If preferred, you can use vegan plant-based alternatives.
- Vegetables: Next come the vegetables! We’ll bulk up the soup with a mix of 1 cup of yellow onion, 2 ribs of celery, and 2 carrots. All of the veggies should be finely chopped.
- All-Purpose Flour: Using 2 tablespoons of flour is very important — it does wonders for thickening up the soup!
- Curry Powder: Use 1 tablespoon of curry powder to add flavor. Did you know curry powder supplies both savory and sweet flavor? It makes a world of difference in this soup!
- Vegetable Broth: For the liquid portion of the recipe, use 4 cups of vegetable broth.
- Coconut Milk: 1 13-oz can of coconut milk adds more density to the soup, and its thicker texture helps to prevent the soup from being too runny.
- Chickpeas: Add bulk and protein by including 2 14-oz cans of chickpeas. Be sure to drain and rinse them before adding to the pot.
- Apple: Next, 1 apple is going to be the magic ingredient for bringing the flavor of the soup together. You’ll need a tart variety, like Granny Smith! Cut it into bite size pieces before adding.
- Spices: Finally, add spices to finish up the flavor with ¼ teaspoon each of black pepper, dried thyme, smoked paprika, and turmeric. Add salt to taste.
Ingredient tip
When ready to serve, mulligatawny soup can be enjoyed with rice, naan, and/or fresh cilantro! Any type of rice will work whether basmati, brown, white, jasmine, etc. As for the naan, here is an easy homemade naan recipe that you can try!
How to make vegan mulligatawny soup
You’ll only need about 30 minutes to make vegetable mulligatawny soup. In total, it’s a simple, four-step recipe that will create 4 large servings. You can get even more servings out of it when paired with naan and rice, both of which are extra filling!
Step 1: Prepare the veggies
To begin, melt the butter over medium heat in a large pot. Add the onion, celery, and carrots. Cook until the onion is slightly soft and fragrant, about 5 minutes.
Step 2: Soupify the dish
Stir in the flour and curry powder, and be sure to evenly coat the vegetables. Add the broth and bring everything to a simmer to thicken the liquid.
Step 3: Add the flavorings
Stir in the coconut milk, drained chickpeas, apple, and spices. Cover the dish and let gently simmer for 10 minutes. Taste and add salt as needed.
Step 4: Serve
Serve warm with rice, naan, and fresh cilantro.
Veggie Soup tips
Denser Soup
For a slightly denser soup, you can add green peppers, spinach, or kale.
Apple Varieties
Additional tart apple varieties include Pink Lady, Empire, and McIntosh apples. Feel free to use any of the above.
Storage
For proper storing, keep leftovers refrigerated in an airtight container and enjoy within 2-3 days. To freeze, store in a freezer bag or container and use within 3 months. Reheat by thawing and then heating on the stove.
Recipes to enjoy with vegetarian mulligatawny soup
When it comes to side dishes, I recommend something green! This is especially so if pairing the soup with naan and rice. Something green will make for a complete meal.
- Air Fryer Brussels Sprouts – Go the super savory route with some healthy, air fried sprouts!
- Roasted Asparagus with Romesco Sauce – This side includes a delicious sauce.
- Quinoa Kale Salad – This offers loads of greens in addition to some quinoa-based protein.
- Vegetarian Caesar Salad – It’s a light and refreshing salad complete with the best croutons!
Ingredients
- ¼ cup unsalted butter can sub olive oil for vegan, 56 g
- 1 cup finely chopped yellow onion
- 2 stalks celery finely chopped
- 2 carrots finely chopped
- 2 Tbsp all-purpose flour
- 1 Tbsp curry powder
- 4 cups vegetable broth 946 mL
- 1 13-oz can coconut milk 384 mL
- 2 14-oz cans chickpeas drained, 415 g
- 1 tart apple cut into bite sizes
- ¼ tsp each black pepper, dried thyme, smoked paprika, turmeric
- Salt to taste
- To serve: rice, naan, fresh cilantro
Instructions
- Rice: If serving with rice, start cooking the rice first.
- Veggies: Melt butter over medium heat in a large pot. Add onion, celery, and carrot. Cook until onion is slightly soft and fragrant, about 5 minutes.
- Soupify: Stir flour and curry powder in, evenly coating the veggies. Add the broth and bring to a simmer to thicken the liquid.
- Flavor: Stir in coconut milk, drained chickpeas, apple, and spices. Cover and let gently simmer for 10 minutes. Taste and add salt, as needed.
- Serve: Serve warm with rice, naan, and fresh cilantro.
Dorothy says
Could I use almond milk instead of the coconut milk? My daughter does not like anything coconut.
Sarah Bond says
The flavor and thickness will be a bit different if you’re omitting the coconut, but I think it would still be good!
Greg bolak says
Sounds great I am going to try it tonight. Thanks
Caryl says
Why is there so much SODIUM?
Sarah Bond says
The vegetable broth! Feel free to us a low sodium version.