Easy Vegetable Mulligatawny Soup

This vegetable mulligatawny soup combines aromatic Indian spices with vegetables and lentils for a delicious, east-meets-west vegetarian meal. Simple, easy to make and nutritious this curried soup is ready in just over 40 minutes!

My vegetable mulligatawny soup is inspired by classic mulligatawny, an Indian dish dating back to 18th century, which got its name from the words 'milagu', meaning 'black pepper', and 'thaneer' - 'water' (in Tamil language). Over the years this vegetarian curry spiced soup evolved and became modified to suit European tastes adding such ingredients as mutton, chicken and various vegetables.

While the original 'pepper water' soup was a mixture of spices cooked in water along with fried onion (plus occasionally lentils) and served with rice, my British-style vegetarian mulligatawny offers a heartier meal. I used carrots and parsnips, the most quintessential British vegetables, sour apple (commonly used in this dish) as well as red lentils, which naturally thicken the soup.

My vegetable mulligatawny recipe is straightforward, quick and easy to make as well as versatile. You can use a variety of vegetables, depending on what's in season as well as personal preference. You can also adjust the consistency and flavour of this dish to suit your taste and make it your own (see suggestions below).

Vegetable mulligatawny soup ingredients and substitutions

• Red split lentils: they cook quickly and don't require soaking. I don't recommend using other types of lentils in this recipe.
• Carrots.
• Parsnips: you can combine these with other vegetables, such as turnip, pumpkin, squash or sweet potato (or omit the parsnip and use these alternatives, instead).
• Apple: I like to use a tart apple, but if your vegetable mix isn't naturally as sweet as carrots and parsnips you can use a sweet-tasting apple, instead (and add a drizzle of lemon juice at the end).
• Onion and celery.
• Ginger and garlic.
• Curry powder: use your favourite yellow curry powder (mild or hot).
• Ground coriander: adds citrusy notes and tastes delicious with the root vegetables in this soup.
• Cilantro/fresh coriander: adds freshness.
• Vegetable stock.
• Oil: use any.
• Coconut milk: some recipes omit it, but I like a hint of sweet coconut flavour in this soup.
• Salt and pepper: add to taste.

Step-by-step recipe instructions

1. Sautee onion: In a pot heat the oil, add the onion and celery and cook over a low/medium heat for 3 minutes until softened, stirring frequently. Stir in the ginger and garlic and cook for another minute.

2. Add vegetables and lentils: Add the carrots, parsnips, apple, lentils and spices and cook over a medium heat for about 5 minutes stirring often. This will release more flavour from the vegetables.

3. Cook soup: Add the stock, cover and bring to the boil then lower the heat and simmer for 25-30 minutes, stirring once or twice.

4. Adjust texture: Remove from the heat and using a potato masher (or hand blander) partly mash the vegetables in the soup (this will help better distribute the flavours and thicken the soup).

5. Add herbs and serve: Stir in the cilantro and coconut milk. Adjust the flavour as needed and serve.

Serving suggestions

I like to serve this simple veggie mulligatawny soup with fresh cilantro and onion seeds/nigella seeds (as in the photo). For a more substantial meal serve with naan bread.

Originally this soup would have been served with cooked rice for added bulk, but my recipe yields a thick, hearty soup and in my view, the rice simply isn't needed.

How to add flavour

The flavour of this chunky vegetable mulligatawny soup will be determined by the vegetables and spices you use. For example:

• you can use 2 types of curry powders with different flavour profiles for added complexity.
• you can also use additional spices, including a small pinch of fenugreek, ground cardamom or caraway. Adding a few finely chopped fresh curry leaves (along with the onion) gives a hint of nuttiness, which is also nice in this soup.
• if your curry powder is mild, I recommend adding a small amount of chili/red pepper flakes for a bit of heat.
• you can use a mixture of different vegetables (but make sure you keep to the recommended amounts).

How to adjust the consistency

My version of vegetarian mulligatawny produces quite a thick soup, but you can adjust the consistency to suit your taste. For example, you can add a little more stock for a thinner soup. If you prefer larger chunks of vegetables don't smooth the mixture with the potato masher. For a thicker consistency mash the vegetables until the mixture is creamy but still has some texture.

Pureeing the soup is also an option although, in my view, produces a less interesting dish.

Top tips for making vegetarian mulligatawny

• Rinse the lentils until the water runs clear.
• Do not overcook the soup. The vegetables should be soft but not disintegrating and mushy.
• You can use different vegetables but try to stick to the recommended amounts (see Ingredients below).
• Leftover lentil vegetable mulligatawny soup can be refrigerated for up to 4 days. Reheat on the stovetop or in the microwave. If your soup has thickened, you can add a small amount of water or coconut milk (and adjust the flavour as required) to loosen the consistency.
• Freeze for up to 3 months.

Related recipes to try next

• Winter Root Vegetable Soup
• Roasted Butternut Squash Lentil Soup
• Pumpkin and Carrot Soup

See also these other easy, delicious soup recipes including more vegan soups!

Recipe

Keep in touch!

If you make this easy vegetable mulligatawny recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

Follow me on Facebook, Pinterest and Instagram for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!