Are you searching for a hearty and nutritious soup recipe that is vegan-friendly and bursting with flavor? Look no further than this vegetarian mulligatawny soup recipe that has everything you need in a comforting bowl of soup. With its vibrant blend of Indian spices, tender vegetables, and creamy coconut milk, this soup is perfect for chilly nights or any time you need a hearty and satisfying meal.
Not only is this mulligatawny soup vegetarian, but it’s also vegan-friendly and dairy-free. This recipe features all the traditional ingredients of a classic mulligatawny soup but without any animal products, making it an ideal choice for those who are looking to incorporate more plant-based meals into their diets. Plus, with the added bonus of being able to make it quickly in an instant pot or on the stove in a saucepan, this soup is as convenient as it is delicious.
So whether you’re craving something warming and comforting on a cool day or simply looking to mix up your mealtime routine, this vegetarian mulligatawny soup recipe is sure to become a favorite. Get ready to impress your friends and family with this flavorful combination of spices, vegetables, and creamy coconut milk – it’s a bowlful of pure goodness that will keep you coming back for more.
Why You’ll Love This Recipe
Can I tell you a little secret? This vegan Mulligatawny Soup recipe may just change your life. It’s a dish that’s hearty, comforting, and packed full of wonderful flavors that will whisk you away to a warm tropical paradise. Whether you’re a meat eater or a veggie lover, this soup is sure to tickle your taste buds.
So here’s why I know you’ll love this recipe. First, it’s completely vegetarian and vegan-friendly, so it’s perfect for those who want to eat healthily or abstain from animal products. Second, it features some of the most delicious ingredients, such as tender lentils, sweet carrots and potatoes, tangy tomatoes and lemon juice.
But what truly sets this dish apart is that it’s richly spiced with Indian spices like turmeric, ginger, and curry powder that saturate the soup with fragrant notes that transport you to exotic places. The creamy coconut milk offers a delicate balance of sweetness and richness to bring everything together, making every spoonful extremely satisfying.
That’s not all! This recipe can be adapted to different tastes by simply swapping out certain ingredients. For example, if you’re not a fan of lentils or celery, feel free to add more sweet potatoes or diced bell peppers instead. You can even add some cilantro for an added freshness.
What I love most about this recipe is that it’s simple to make, versatile in its many guises, and can feed a crowd – which makes it ideal for prepping on a lazy Sunday afternoon or when unexpected guests pop over in winter months. So let yourself be whisked away by the bold flavors and exotic aromas of my vegetarian Mulligatawny Soup recipe – trust me; your tastebuds will thank you for it!
To cook this vegetarian mulligatawny soup, you’ll need the following kitchen ingredients:
- 1 tablespoon of vegetable oil (oil vegan)
- 1 yellow onion, chopped (yellow onion chopped)
- 1 red bell pepper, diced (diced 1)
- 1 green bell pepper, diced (diced 1)
- 2 stalks of celery, finely chopped
- 4 cloves of garlic, minced
- 1 potato, peeled and diced (peeled diced)
- 1 carrot, peeled and diced (peeled diced)
Gather The Soup Ingredients
For the soup base and flavor, you will need the following ingredients:
- 4 cups of vegetable broth or water (low sodium vegetable broth or vegetable broth water)
- 1 small can of coconut milk
- ½ cup of red lentils
- 1 can of diced tomatoes
- Juice from one lemon and one lime (lemon juice and lime juice)
- A handful of fresh cilantro leaves for garnish
- Salt to your taste
- Indian spices: Tumeric, curry powder, cumin etc…
You can find all these ingredients in your nearest grocery store. Get them ready before starting with the actual recipe so that you don’t miss out on anything.
The Recipe How-To
Now, it’s time for the moment of truth. Let’s dive into the recipe itself! Here’s how to make vegetarian Mulligatawny Soup with an instant pot or on the stovetop.
Instant Pot Mulligatawny Soup Recipe
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced 1 carrot,
- peeled and diced
- 1 potato, peeled and diced
- 2 celery stalks, chopped
- 1 cup red lentils,
- rinsed and drained
- 4 cups vegetable broth
- 1 can coconut milk (14 oz)
- Juice of 1 lemon
- Juice of 1 lime
- Salt to taste
- 2 tsp turmeric ground
- fresh cilantro to garnish
Step 1 – Saute the onions and garlic:
Sauté the onion and garlic in the Instant Pot on high heat for about two minutes until softened.
Step 2 – Add in vegetables:
Now add in the diced red bell peppers, green bell peppers, potatoes, carrots, celery, and turmeric. Stir for a minute or two until fragrant.
Step 3 – Add lentils, vegetable broth, and coconut milk:
Add the rinsed red lentils, vegetable broth and coconut milk into the Instant Pot. Give everything a good stir.
Step 4 – Cook at high pressure:
Close the lid of the Instant Pot and cook on high pressure for around seven minutes.
Step 5 – Release pressure:
Release steam from your Instant Pot after seven minutes to quick release method; stir in lime juice set aside
Step 6 – Garnish with cilantro:
Garnish your warm dish with some freshly chopped cilantro. enjoy!
Stove Top Mulligatawny Soup Recipe
- 1 tablespoon vegetable oil
- Finely chopped Onion (1 large)
- Diced Red Lentils (½ cup)
- Carrots, peeled & diced (2 medium)
- Potato, peelet & diced (1 medium)
- Garlic Cloves (4), minced
- Celery, chopped (2 stalks)
- Vegetable broth (4 cup low sodium vegetable broth or water)
- Can Coconut Milk (14 oz)
- Juice of Lemon(1)
-Juice of Lime(1)
-Ground Turmeric(2 tsp)
-Fresh Cilantro(to garnish)
Step 1 – Sauté onions and garlic:
In a large saucepan over medium heat add roughly a tablespoon of vegetable oil. When hot add finely chopped onions and sauté for roughly five minutes.
Step 2 –
Substitutions and Variations
Ah, the joy of cooking! One of the things that always fascinates me about creating a recipe is how versatile it can be. Just a tweak here and there can change an ordinary mulligatawny soup into something truly unique and delicious. In this section, we’ll discuss substitutes that’ll take your vegan mulligatawny soup to new heights.
1. Change Up the Vegetables:
While this recipe uses carrots, potatoes, red and green bell peppers, celery, and tomatoes, the best thing about vegetable mulligatawny soup is that almost any vegetable works as a substitute or addition. Some of my personal favorites include squash, zucchini, cauliflower, broccoli, mushrooms, spinach, or butternut squash. The sky’s the limit with this soup!
2. Use Alternative Protein Sources:
This vegan mulligatawny soup is traditionally protein-packed with lentils that provide essential amino acids for vegans and vegetarians alike. Still, you’re welcome to use other protein sources like chickpeas or tofu to elevate the protein content while enjoying the same robust flavor.
3. Spices Swap:
The beauty of Indian spices is enchanting and elevates any dish’s depth and complexity without making it too spicy hot. Still, if you desire something more flavorful or even hotter than traditional masala spices, experiment with Garam Masala ( a blend of up to 12 flavorful Indian spices), curry powder – South Indian spice powder made from turmeric roots- or even cumin.
4. Go Gluten-free:
Many people choose a gluten-free lifestyle these days for health reasons. If you’re one of them, use quinoa instead of wheat Couscous or breadcrumbs to thicken the soup ingredients after being sautéed.
5. Fat Sources Alternatives:
While coconut milk proudly enriches and underlies most Indian dishes’ flavor profiles., those seeking healthier fat alternatives should try using toned-down flavors like olive oil or avocado oil in place of coconut milk – this way enriched soups become lighter while keeping their indulgence spark.
Remember that food should be fun to make and enjoyable when eating with friends and family—explore and see which mulligatawny soup variation you love the most!
Serving and Pairing
Ah, serving and pairing – the part where we make sure our hard work pays off. The vegetarian mulligatawny soup is a hearty and comforting dish that can be enjoyed as a meal on its own or paired with some tasty sides.
To start with, I recommend serving the soup hot, right out of the pot. The warm and inviting aroma will fill your kitchen and entice your taste buds. You may want to top it with some fresh cilantro or a squeeze of lemon or lime juice – this will give the soup a pop of flavor and freshness.
As for pairing, since the soup is already filling and nutritious, you want to go with something that will complement it rather than compete with it. I suggest some crusty bread or toasted baguette slices to mop up all the goodness leftover in your bowl. If you’re feeling fancy, try serving it with some grain dishes like quinoa or brown rice to add an extra layer of texture to the whole meal.
For those who prefer something lighter on the side, a simple green salad with a vinaigrette dressing would do the trick – this will provide a nice contrast of flavors to the richness of the soup.
If you’re entertaining guests, serving up some Indian-inspired starters would be an excellent way to complement the vegetarian mulligatawny soup’s flavors. Consider dishes like samosas, onion bhajis, or tandoori chicken kebabs (if non-vegetarian) for some additional flavorsome bites.
All in all, I believe this vegetarian mulligatawny soup recipe is versatile enough to stand on its own or pair well with various accompaniments.
Make-Ahead, Storing and Reheating
Ah, the plight of the meal prepper. You want a delicious and hearty soup recipe like this vegetarian mulligatawny one to last you for several days, without it being a soggy or underwhelming mess when reheated. Fear not, for I have some tips on how to make this soup in advance, store it properly, and reheat it like a boss.
To make this vegetarian mulligatawny soup ahead of time, let it cool down to room temperature before transferring it to an airtight container. You can refrigerate it for up to 3-4 days or freeze it for up to 3 months. When you’re ready to reheat, simply transfer the soup to a pot or microwave-safe bowl and warm it up over medium heat until piping hot.
If you’re reheating frozen soup, thaw it overnight in the fridge before reheating. Avoid placing frozen soup directly on a hot stove as that can cause uneven heating and disintegrate some of the ingredients.
If you find that your soup becomes too thick upon reheating, you can add some extra vegetable broth or water to adjust the consistency. On the other hand, if your soup is too thin, let it simmer uncovered for a few minutes to reduce down and intensify the flavors.
Lastly, if you have any leftover cilantro, lemon juice or lime juice from the recipe ingredients section, they make for great garnishes when serving this delicious mulligatawny soup!
Tips for Perfect Results
Now that you have all the ingredients ready to make this delicious vegetarian mulligatawny soup recipe, let me give you some tips that will help you achieve perfect results every time.
1. Don’t overcook the lentils
Make sure you don’t overcook the red lentils, as they can easily turn into mush. Cook them until they are soft but still retain their shape.
2. Adjust the seasoning
Taste the soup and adjust the seasoning according to your preference. You can add more salt, lemon juice, or other spices that you like.
3. Use fresh vegetables
Using fresh vegetables will give your soup a delicious flavor and texture. Don’t use canned vegetables as they may be too soft and have a different taste.
4. Add coconut milk at the end
Adding coconut milk at the end of cooking will ensure that it doesn’t split or curdle. This will also give your soup a creamy and delicious flavor.
5. Garnish with cilantro and lime juice
Garnishing your soup with fresh cilantro and lime juice will add a burst of flavor to it. Try squeezing some lime juice on top just before serving for an extra zing!
6. Use an Instant Pot
Using an Instant Pot for this recipe will save you time and effort. The pressure cooking feature of the Instant Pot helps in cooking lentils quicker without compromising on taste or texture.
By following these simple tips, you can make a perfect vegetarian mulligatawny soup every time!
So there you have it, folks. A delicious and healthy vegetarian mulligatawny soup recipe that can be easily adapted to suit anyone’s dietary needs. Whether you’re a vegan, lactose intolerant, or simply someone who loves flavorful soups, this recipe has got you covered.
By using fresh and wholesome ingredients like vegetables, lentils, and Indian spices, we can create a hearty and nourishing soup that satisfies our cravings and fuels our bodies. And with the instant pot, we can cut down cooking time without sacrificing the taste or quality of our meals.
In conclusion, I urge you to give this recipe a try. Not only will it impress your taste buds with its rich flavors and creamy coconut milk, but it also provides your body with essential nutrients. So go ahead and make a big batch of this vegetarian mulligatawny soup and share it with your loved ones. Let’s spread the love of healthy eating together.
And who knows? Maybe even Dr. Rupy himself would approve of this incredible soup recipe…
Vegetarian Mulligatawny Soup Recipe
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons vegetable oil (or traditionally, ghee)
- 1 small chili, seeded and chopped (or a pinch of cayenne)
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 4 cups vegetable stock
- 1/2 teaspoon salt
- 1 medium carrot, chopped
- 1 large potato, cubed
- 1 red bell peppers or 1 green bell pepper, seeded and chopped
- 1 tomatoes, chopped
- 1/2 cup unsweetened grated coconut
- 1 cup coconut milk
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 2 teaspoons cilantro (optional)
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, turmeric and coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes, until veggies are tender.
- Add the coconut, coconut milk and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Add lemon juice and cilantro.
- The longer this soup sits, the better its flavor.
- Re-heat gently before serving.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.