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This 30-minute chickpea mulligatawny soup is a fusion of Indian spices and British heartiness, perfect for any busy weeknights. It’s a vegetable-packed recipe that will be your new go-to dinner.
save this recipe!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. This version gets its unique taste from green apples!
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!
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Here’s what you’ll need
If you’re a curry regular, this ingredient list should look familiar, as it requires many of the same items.
- Vegetables and Butter: We’ll bulk up the soup with a mix of yellow onion, celery, and carrots sauteed in unsalted butter.
- All-Purpose Flour: Using flour is very important — it does wonders for thickening up the soup!
- Curry Powder: Did you know curry powder supplies both savory and sweet flavors? It makes a world of difference in this soup!
- Liquids: For the liquid portion of the recipe, we’ll use vegetable broth and coconut milk. Opt for full-fat canned coconut milk.
- Chickpeas: Add bulk and protein by including chickpeas. Be sure to drain and rinse them before adding them to the pot. Cooked lentils could also be used here.
- Apple: This is the magic ingredient for bringing the flavor of the soup together. You’ll need a tart variety, like Granny Smith, for the best flavor punch.
- Spices: Finally, add spices to finish up the flavor with a bit of black pepper, dried thyme, smoked paprika, and turmeric. Add salt to taste. Feel free to add a pinch of cayenne pepper for a little heat.
Serve It With
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!
Here’s how to make it
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.
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 coat the vegetables evenly. 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.
soup additions
Soup is the perfect vessel for adding whatever is in your fridge (well, within reason). Some of my favorite mix-ins are green bell peppers, spinach, and kale.
Easy Chickpea Mulligatawny Soup Recipe
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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Could I use almond milk instead of the coconut milk? My daughter does not like anything coconut.
The flavor and thickness will be a bit different if you’re omitting the coconut, but I think it would still be good!
Sounds great I am going to try it tonight. Thanks
Why is there so much SODIUM?
The vegetable broth! Feel free to us a low sodium version.
So delicious and so easy! Everyone LOVED it! Another Keeper!!
I’m so happy to hear it was a hit! Happy eating! 😀