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30-Minute Mulligatawny Soup Recipe
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A fusion of Indian spices and British heartiness, this vegetable-packed Mulligatawny Soup is sure to be a new weeknight favorite.
Course
Main Dishes, Soups
Cuisine
European, Indian
Diet
Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword
mulligatawny soup, vegan mulligatawny soup, vegetarian mulligatawny soup
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Calories
450
Author
Sarah Bond
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.
Nutrition
Serving:
1
serving (without rice or naan)
|
Calories:
450
kcal
|
Carbohydrates:
59.5
g
|
Protein:
15.6
g
|
Fat:
17.5
g
|
Saturated Fat:
9.7
g
|
Cholesterol:
31
mg
|
Sodium:
1427
mg
|
Potassium:
799
mg
|
Fiber:
11.6
g
|
Sugar:
9.6
g
|
Calcium:
104
mg
|
Iron:
4
mg