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–+ servings

Mulligatawny Soup Recipe

This flavoursome Mulligatawny soup is filled with the plant-based goodness of lentils. Hearty and satisfying, it will warm you from the inside out.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Course Hearty Vegan & Vegetarian Soup Recipes
Cuisine Indian
Servings 6 Servings
Calories 256 kcal

Equipment

1 casserole pot (or stockpot)
1 handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 Tbsp vegetable oil
  • 125 g onion, chopped
  • 125 g carrot, peeled and diced
  • 1 celery stick, sliced
  • 125 g parsnip, peeled and diced
  • 2 tsp grated ginger
  • 3 garlic cloves, grated
  • 2 tsp madras curry powder
  • ¼ tsp cayenne pepper, to taste
  • 1 Granny Smith apple, peeled and diced
  • 150 g red lentils
  • 1 litre vegetable stock
  • 225 ml canned coconut milk
  • 2 to 3 Tbsp mango chutney
  • Juice of 1 lemon
  • salt

TO SERVE (optional)

  • Fresh coriander
  • extra canned coconut milk
  • Flatbread or naan bread

Instructions
 

  • Heat the vegetable oil in a large saucepan over medium heat. Fry the onion until soft and golden, about 6 minutes.
    2 Tbsp vegetable oil, 125 g onion, chopped
  • Stir in the carrot, celery, and parsnip and cook until soft, about 5 minutes.
    125 g carrot, peeled and diced, 1 celery stick, sliced, 125 g parsnip, peeled and diced
  • Add the ginger, garlic, curry powder, and cayenne pepper. Fry together for a minute or so.
    2 tsp grated ginger, 3 garlic cloves, grated, 2 tsp madras curry powder, ¼ tsp cayenne pepper, to taste
  • Add the apple, lentils, and stock. Bring to a boil, then reduce the heat, and simmer covered for 30 minutes.
    1 Granny Smith apple, peeled and diced, 150 g red lentils, 1 litre vegetable stock
  • Using a handheld blender, liquidise the soup.
  • Stir in the coconut milk.
    225 ml canned coconut milk
  • Season to taste with mango chutney, lemon juice, and salt.
    2 to 3 Tbsp mango chutney, Juice of 1 lemon, salt
  • Serve topped with coriander and a dash of coconut milk plus your bread of choice on the side.
    Fresh coriander, extra canned coconut milk, Flatbread or naan bread

Nutrition

Serving: 1servingCalories: 256kcalCarbohydrates: 37gProtein: 8gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 690mgPotassium: 574mgFiber: 12gSugar: 13gVitamin A: 3905IUVitamin C: 11mgCalcium: 49mgIron: 3mg

Find this recipe online:

Mulligatawny Soup Recipe

https://theflexitarian.co.uk/recipe-items/mulligatawny-soup/