Vegetable Mulligatawny: Easy Soup Recipe

One of the most popular soups of Indian origin is mulligatawny soup. The traditional version of the soup is a vegetarian peasant dish made using lentils or vegetables with stock, rice, and spices. There are multiple recipes for vegetable mulligatawny soup, as Indian families have passed their recipes through the generations, and different cultures have adapted the traditional Indian dish. For non-vegetarians, there are also meat versions of the dish, including lamb mulligatawny and chicken mulligatawny.

Our recipe for vegetable mulligatawny soup is hearty, full of flavour, and easy to adapt to the ingredients you have at home. It is also a budget-friendly vegetarian dish that is simple enough for cooking novices to make. Here is how to make our vegetable mulligatawny soup recipe.

Useful Information

Servings:	4
Preparation time:	10 minutes
Cooking time:	50 minutes
Vegetarian:	Yes
Vegan:	No (unless you omit the yoghurt)
Dairy-free	No-unless you omit the yoghurt
Gluten-free	Yes

Ingredients for Vegetable Mulligatawny Soup Recipe

• 2 medium onions finely chopped
• 3 large carrots, peeled and finely diced
• 4 celery sticks, trimmed and finely diced
• 2 large white potatoes, peeled and finely diced
• 2oz butter
• 1 tbsp olive oil
• 1l vegetable stock
• 4oz basmati rice
• 1 chilli finely diced
• 1 tbsp finely chopped or grated fresh ginger
• 2 cloves of garlic
• 1 tsp each of ground cumin, turmeric, coriander, curry powder, and black pepper
• 1tbsp tomato puree
• Juice of half a lemon
• 3 tbsp natural yoghurt
• Salt to season

How to Make the Vegetable Mulligatawny Recipe

1. Add the butter and oil to a pan and put over medium-high heat on the hob.
2. Then, add the chopped carrots, celery, potatoes, and onions to the pan and saute for five minutes until beginning to soften.
3. Next, add the chopped garlic, chilli, ginger, black pepper, and all the spices to the pan. Cook for five minutes, stirring occasionally. If the ingredients start to stick to the pan, add a splash of water.
4. Cover the mixture with the stock and add the lemon juice and tomato puree.
5. Put the lid on the pan and reduce the heat, then leave the mixture to simmer for 20 minutes.
6. Add the basmati rice to the pan, then cook for another 15 minutes.
7. Make sure the rice is cooked, and if the rice needs longer, then cook for a further five minutes.
8. Remove the pan from the heat before stirring in the natural yoghurt, then serve the vegetable mulligatawny soup immediately.

Additional Tips and Other Information

• If you like spice in your soup, try our spiced parsnip soup, Moroccan chickpea soup, Thai coconut and vegetable soup, hot and sour soup, butternut squash and chilli soup, and prawn laksa.
• Those who enjoy vegetable soups may like our traditional vegetable soup, Winter vegetable soup, and country vegetable soup.
• You can make this soup in a soup maker or catering soup kettle, but it is best if you choose a function that does not blend the soup.
• Adapt the spice levels to suit your tastes, and experiment with different herbs and spices.
• Omit the yoghurt if you want to make this a vegan Indian soup.
• If you are not vegetarian, you can use a meat stock instead of vegetable stock if you prefer.
• Add or replace any vegetables in the vegetable mulligatawny soup recipe with your choice of vegetables or what you have at home. Some excellent options include green beans, courgettes/ zucchini, parsnip, and sweet potato.