Name: Veggie Mulligatawny Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 medium carrot, diced; 3-4 celery stalks, diced; 1 medium parsnip, diced; 3 tablespoons mild curry powder; 1 bay leaf; 1 can (14 oz / 400 g) chickpeas, drained and rinsed; 6 cups vegetable stock; 1/2 cup basmati rice; 1 medium Granny Smith apple, cored, peeled and cut into cubes; 3.5 oz (100 g) coconut cream; A handful of fresh cilantro or parsley, roughly chopped; Salt and freshly ground black pepper to taste

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This hearty veggie mulligatawny soup is nutritious, warming, and utterly delicious. Made with a blend of aromatic spices, veggies, apples, and coconut milk, this Indian-inspired soup makes a perfect midweek treat.

Mulligatawny soup is a traditional Anglo-Indian soup that originated in the 18th century in the Madras region of India. It is a hearty, spicy soup that is made with a variety of ingredients, and it often includes meat.

This veggie Mulligatawny soup is a plant-based version made with lots of veggies, chickpeas, apple and rice.

I love this soup not just because it has some pretty amazing flavors and texture but also because it's super easy to make. All you need is a handful of simple ingredients and one pot.

Mulligatawny soup is often served with rice, but you can also add the rice directly to the soup, which is what I did in this recipe.

Why you'll love this veggie mulligatawny soup

Combining vegetables, chickpeas, apples and aromatic spices results in a truly mouthwatering soup.
It's a healthy, low-calorie soup and a great source of nutrients.
You can customize the veggie Mulligatawny soup to suit your taste by using different veggies and adjusting the level of spice.

Ingredients and substitutions

Olive oil - Sautéing the veggies in a bit of extra virgin olive oil adds flavor to the soup. This helps to caramelize the surface of the vegetables, giving them a slightly sweet and caramelized flavor.

Veggies - A mix of onion, carrots, celery and parsnips sets up the perfect flavor base for the soup. I prefer to dice them on the smaller side, so they soften quickly.

Curry powder - Mild curry powder keeps this soup family-friendly but if you want it spicier, use a medium or hot curry powder instead.

Chickpeas - Adding chickpeas to the soup will make it more filling and satisfying because they're a good source of plant-based protein.

You can use canned chickpeas for convenience or go for chickpeas that you've previously cooked from dried.

Vegetable stock - Use the best quality vegetable broth you can because it really makes a difference in flavor.

Basmati rice - I like to make this soup with basmati rice, but you can also use jasmine rice, long-grain white rice, brown rice or even a wild rice mix.

Alternatively, make the soup even more nutritious by using quinoa instead of rice.

Apple - The sweet and crisp flavor of apples adds a nice contrast to Mulligatawny soup.

Choose some tangy apples, such as Granny Smith. Peeling the apple is optional but make sure you core it.

Coconut cream - Add depth and richness to your vegetable mulligatawny soup by stirring in some coconut cream at the end.

The cream has a sweet and nutty flavor and will give the soup a creamy and velvety texture.

Fresh herbs - Mulligatawny soup is typically served with fresh cilantro (coriander)

How to make vegan mulligatawny soup

Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot, celery and parsnip for 8-10 minutes over medium heat until softened.

Stir in the curry powder and bay leaf, then add the chickpeas, vegetable stock and basmati rice.

Veggie Mulligatawny Soup making instructions

Bring to a boil, then lower the heat and simmer for 10 minutes, stirring from time to time to prevent the rice from sticking to the bottom of the pot.

Add the apple and simmer for 10 more minutes with a lid on.

Stir in the coconut cream and fresh cilantro or parsley.

Adjust the seasoning and serve hot, with some extra freshly chopped cilantro or parsley on top.

Leftovers and storage

Once the soup has cooled, transfer it to the refrigerator. It will keep for 3-4 days in the fridge.
To freeze, transfer the soup to a freezer-safe container and store it in the freezer for up to 3 months.
To thaw the soup, transfer it to the refrigerator the day before you plan to eat it or defrost it in the microwave or on the stovetop.

Recipe notes and tips

Mulligatawny soup is known for its aromatic spices, so don't be afraid to play around with different Indian spices to find the perfect balance.
In addition to curry powder, you could also try adding cumin, coriander, turmeric, and garam masala for extra flavor.
To make your veggie mulligatawny soup more interesting, try adding some texture by including ingredients like lentils, beans, or tofu.

If you liked this veggie mulligatawny soup, you might also like some of my other easy vegan soups:

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Yield: 4