Vegetarian Mulligatawny Soup Recipe

I love having things in the fridge all ready to eat, comfort food that keeps well and tastes delicious. My 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.

The History of Mulligatawny Soup

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 unfortunate time of British colonialism and the Raj. This recipe, and many others, were so popular with the British that they brought them home.

However, like many recipes that have been handed down, Mulligatawny Soup has been altered and adapted by so many generations of cooks with so many different culinary traditions and cultures that it now comes in many different forms. Most traditional versions 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. I cannot say how authentic my Vegetarian Mulligatawny soup recipe is, but it is very delicious!

The spicing can vary from recipe to recipe too. Some Mulligatawny Soups 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 but you should use whichever you prefer.

Vegetarian Mulligatawny Soup Keeps Well

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, a powerful antioxidant, and the spices are good for you too. It is also one of those recipes that warms you up from the inside out, perfect for chilly days or when you need a bit of comfort food.

Vegetarian Mulligatawny Soup Recipe Variations

The beauty of Vegetarian Mulligatawny Soup is that it really is adaptable. Don’t like parsnips? Try adding some squash instead or just sub in more sweet potato. Want the soup a little milder? Adjust the spicing by adding a bit less curry and another chopped apple for a sweeter flavour.

How To Serve Vegetarian Mulligatawny Soup

You can serve this soup any time of day. Try it:-

• garnished with croutons and fresh parsley
• as a light lunch – it travels well in a thermos for packed lunches too
• as a starter or appetiser for a more formal meal
• for dinner with warmed Naan bread, chutneys and papadums or some nice crusty bread

Vegetarian Mulligatawny Soup – Printable Recipe

Created by: April J Harris

Vegetarian Mulligatawny Soup Recipe

Course Soup

Cuisine British

Servings 6

Nourish body and soul with this vegetarian Mulligatawny Soup, an easy, warmly spiced tomato-based soup recipe perfect any time of day.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 curry powder or to taste adjust the spicing to suit your family's tastes
• 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

Instructions

• 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.

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