Best 3 Vegetarian Mulligatawny Soup Recipes

Vegetarian mulligatawny soup is a delicious and hearty meal that is perfect for a cold winter day. It is a fusion of Indian and English flavors and is made with a variety of vegetables, lentils, and spices. The soup is typically served with rice or naan bread. If you are looking for a delicious and healthy vegetarian soup recipe, then you should definitely give this one a try.

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VEGETARIAN MULLIGATAWNY SOUP

Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Steps:

Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
Remove from heat and puree soup with an immersion blender until smooth.
Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

VEGETARIAN MULLIGATAWNY SOUP

Vegetarian Mulligatawny Soup image

This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.

Provided by hlkljgk

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

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)

Steps:

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.

VEGETARIAN MULLIGATAWNY SOUP (& CURE FOR WHAT AILS YAH!)

Vegetarian Mulligatawny Soup (& Cure for What Ails Yah!) image

This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup!

Provided by whiterabbit

Categories Vegetable

Time 1h42m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 large sweet onion, finely chopped
2 tablespoons butter
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1 whole dried chili
1 teaspoon turmeric
1 tablespoon coriander
4 cups vegetable stock (store bought is ok)
1 large carrot, finely sliced
1 large new potato, rinsed unpeeled, & cubed
1 large green pepper, finely chopped
2 -3 plum tomatoes, chopped
1 stalk celery, finely sliced
1 can coconut milk (398ml)
2 tablespoons fresh lemon juice
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced

Steps:

STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.

Tips:

For a richer flavor, use homemade vegetable broth instead of water.
If you don't have any coconut milk, you can substitute it with plain yogurt or sour cream.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
If you like your soup spicy, add a pinch of cayenne pepper or a few drops of hot sauce.
Serve the soup with a side of rice or naan bread.

Conclusion:

Vegetarian mulligatawny soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!

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