I love having things in the fridge all ready to eat, comfort food that keeps well and tastes delicious. My Best Vegetarian Mulligatawny Soup is a hearty, warmly spiced soup that is all of those things. It’s a family-friendly recipe I wouldn’t be without.
Making soups is something I love to do. Two of my favourites, Vegetarian French Onion Soup and Roast Vegetable Soup, are also vegetarian. There is something about soup that makes vegetables seem even more hearty and satisfying. Mulligatawny Soup is no exception.
What On Earth Does Mulligatawny Mean?
The word Mulligatawny is an anglicised interpretation of the Tamil words for pepper (milague) and water (tanni). Mulligatawny Soup was developed in India during the time of British colonialism and the Raj and was so popular with the British that they brought the recipe home with them.
However, like many recipes that are handed down, Mulligatawny Soup has been altered and adapted by so many generations of cooks that it now comes in many different forms. Some versions are very meaty and contain chicken or lamb, others are creamy with the addition of coconut milk or cream, and some have Basmati rice cooked in them to make them even heartier. The spicing can vary too. Some just have curry powder like mine. Others may contain additional spices such as cinnamon or ginger. Pretty much every version contains pepper of some description – whether it’s hot chilli peppers or ground black pepper is up to the cook. I always opt for the latter.
Best Vegetarian Mulligatawny Soup
One of the things I like the most about my Best Vegetarian Mulligatawny Soup is that not only does it keep well – from 3 to 5 days in the fridge – but the spices mellow and deepen as it sits. This means the flavour just keeps on getting better and better. It’s great to have on hand for quick lunches. I just reheat exactly what I need as I go along.
Full of Healthy Ingredients
From the pre and probiotics in the onion to the fibre, vitamins and minerals in the other vegetables, there are lots of good for you ingredients in this soup. Canned tomatoes contain high concentrations of lycopene, and the spices stimulate your metabolism which may help with weight loss.
Customise the Recipe to Suit Your Family
The beauty of Mulligatawny Soup is that it really is adaptable. Hate parsnips? Try adding some squash instead or just sub in more sweet potato. Want the soup a little milder? Add a bit less curry and another chopped apple for a sweeter flavour.
Serve this versatile soup as a light lunch or as a starter for a more formal meal. It also makes a delicious dinner with warmed nan breads and chutneys.
Best Vegetarian Mulligatawny Soup
- 2 tablespoons mild olive oil
- 1 large white onion, peeled and finely chopped
- 2 apples, peeled and finely chopped
- 3 celery sticks, finely chopped
- 1 large sweet potato, peeled and finely chopped
- 2 to 3 parsnips, peeled and finely chopped
- 2 to 4 teaspoons of curry powder, or to taste
- freshly ground pepper
- 1 litre of vegetable stock (made from a good stock cube is fine)
- 2 x 400 gram (16 ounce) cans of chopped tomatoes
- fresh or dried parsley to garnish
- Heat 1 tablespoon of the oil in a large saucepan over medium heat.
- Add the onions, apples and celery.
- Cook for 10 minutes, stirring occasionally, until softened.
- Add the sweet potato, parsnips, curry powder and pepper.
- Cook, stirring occasionally, for 5 minutes.
- Add the stock and tomatoes.
- Cover and simmer for 20 to 30 minutes over low heat.
- Taste for seasoning and add more curry powder, salt and/or pepper if necessary.
- Being careful not to burn yourself, remove half the soup mixture and blend it with a stick blender, in a Vitamix or with a blender.
- Return to the pan and heat through to serve.
- Cool leftovers and store in the fridge. The soup improves with keeping, and will last 3 to 5 days in the fridge.