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.
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 British soup recipes that have been handed down, Mulligatawny Soup has been altered and adapted by so many generations of cooks 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. My Vegetarian Mulligatawny Soup is our family’s favourite version.
The spicing can vary 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.
Vegetarian Mulligatawny Soup
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, and the spices stimulate your metabolism which may help with weight loss.
Customise the Recipe to Suit Your Family
The beauty of Vegetarian 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? Adjust the spicing by adding 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.
Vegetarian Mulligatawny Soup – Printable Recipe
Vegetarian Mulligatawny Soup Recipe
Ingredients
- 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.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Comfort Food Recipes
Beef and Ale Stew – A Traditional British Recipe
Comments & Reviews
judee@glutenfree A-Z Blog says
what an interesting soup with the apples! I’ve never had anything like it before. I am on my way to check out your vegetarian onion soup.
April Harris says
Thank you so much, Judee!
Karren Haller says
Hi April, what a lovely history lesson in cooking, I had always heard the soup called “Mulligan Stew” and didnt know how to pronounce “Mulligatawny” so I ask Google to sound it out for me. The soup sounds delicious and made my mouth water. I love reading recipes, I find them so interesting. Pinned
Thank you for stopping by to share on Friday Features this week!
Wishing you a lovely weekend!
Karren~
April Harris says
Thank you so much, Karen! I hope you had a lovely weekend too!
Julie says
Hi April, this soup looks and sounds so good. Thanks for sharing it at Cooking and Crafting with J&J.
April Harris says
Thank you so much, Julie 🙂
Miz Helen says
Congratulations!
Your post is featured on Full Plate Thursday this week and we have pinned it to our special Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
April Harris says
Thank you so much for the feature, Miz Helen! I really appreciate it. I hope you are having a lovely weekend 🙂
Miz Helen says
Hi April,
This soup looks delicious, I just love the addition of the apples! Hope you are having a great week and thank you so much for sharing with us at Full Plate Thursday!
Miz Helen
April Harris says
Thank you, Miz Helen! I love the flavour the apples give the soup. Thank you for hosting your wonderful party!
Miz Helen says
Thanks so much for sharing with us on Full Plate Thursday,467. Hope you are having a great week and come back to see us real soon!
Miz Helen
April Harris says
Thank you so much for hosting, Miz Helen and for visiting my post! Have a wonderful weekend!