The temperature is dropping, and winter is officially here. What better way to warm up than with a delicious and hearty soup like the vegan mulligatawny soup?
This is the curry soup you can enjoy for its broth or with a pairing like crusty bread.
Indian Mulligatawny soup is one of my family's winter favorites, and it's so easy to make because the ingredient list is pretty simple.
Black pepper, cloves, cinnamon, and freshly ground Indian spices simmered in vegetable stock create this vegetarian version of irresistible mulligatawny soup!
I'll show you the instant pot and stovetop method, so you can make this comforting soup whenever you feel like it.
Enjoy it with some warm bread or crackers for the perfect comfort meal.
Jump to:
What is mulligatawny soup?
Mulligatawny soup originated from South Indian Cuisine. The name originated from the Tamil words "milagu" and "tanni" translated as "pepper water."
Later versions of this soup included the British modifications using chicken or beef stock, nuts, and fruits.
Today I am sharing a vegan version of mulligatawny soup. This version can be enjoyed by all, regardless of dietary preferences or restrictions.
It's packed with delicious veggies and warming spices, making it the perfect comfort food for cold winter days.
Why this recipe works
This soup is incredibly easy to make, taking just 30 minutes from start to finish.
The recipe is easily scalable if you must prepare a large batch for a crowd.
This vegan version of the original recipe is loaded with delicious veggies and warming spices, making it both comforting and nourishing.
Like my quinoa vegetable soup and Instant Pot barley soup, this can be served with a toast of your choice.
Whether using an instant pot or a stovetop, this vegan mulligatawny soup recipe is quick, simple, and delicious.
If you are like me, enjoying mulligatawny soup recipes during winter, be sure to try my vegan spinach soup and butternut squash carrot soup.
Ingredients note
- Lentil: I used red lentils, also known as masoor dal. Look for sealed packs for the freshest variety.
- Vegetables: I used carrots, cauliflower, potatoes, tomatoes, and onion. Feel free to choose other good options like green beans, celery stalks, and parsnips.
- Whole spices: You will need the basics, such as peppercorns, cloves, and cinnamon.
- Spice powders: Use freshly ground coriander powder, cumin powder, pepper powder, turmeric powder, and red chili powder.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instant Pot method
Prep all the vegetables. Rinse the lentils 2-3 times in clean water and set them aside.
Press the saute button in your instant pot and add 3 teaspoon of oil.
As the oil heats up, add the whole spices (peppercorns, cloves, and cinnamon) and saute for a few seconds until they release the fragrance.
Add the chopped onions, garlic, and ginger paste and cook until the onions turn translucent.
Add the chopped tomatoes and cook for 1-2 minutes.
Add all the spice powders and salt. Stir well.
Add the chopped vegetables one by one and mix well.
Pour the rinsed lentils and add about 4 ½ cups of vegetable broth or water.
Cook them under high pressure for 5 minutes.
After the timer expires, let the pressure release naturally, taking 10 -15 more minutes.
Open the lid and add a splash of coconut milk and stir well.
Garnish with fresh cilantro and serve warm!
Storage
This vegan mulligatawny soup can be stored in an airtight container in the fridge for up to 5 days.
To reheat, add to a pot and simmer over medium heat until heated.
Alternatively, you can reheat individual portions in the microwave. Enjoy!
Variations
To add a bit of variety to this recipe, you can try adding some fruits, chopped nuts, or dried fruit. For example, you could add toasted cashews or raisins and chopped apples for a delicious and hearty twist.
Additionally, you may want to adjust the spices according to your taste preferences. If you prefer a spicier soup, you may want to add more chili powder or red pepper flakes.
Tips
- Make sure your vegetable broth is vegan and has low-sodium content.
- Adding the whole peppercorn will give the traditional touch to the soup. So don't skip that.
- You could blend the soup with an immersion blender for a creamy texture.
- I used refrigerated coconut milk, which leads to a creamy texture, and it looks like coconut cream.
- Add a teaspoon of lemon juice if the soup turns out too spicy for your taste.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Vegan Mulligatawny Soup
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- ½ cup red lentils
- 32 oz vegetable broth
- 1 cup carrots - chopped
- 1 cup cauliflower florets
- 2 potatoes - diced
- 2 tomatoes - chopped
- 1 onion - chopped
- ½ inch ginger - grated
- 2 garlic cloves - chopped
- 5-8 peppercorns - black
- 2 cloves - spice
- ½ inch cinnamon stick
- 2 tablespoon coconut milk
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- salt to taste
- 3 teaspoon olive oil
- 3 teaspoon cilantro - chopped
Instructions
Instant Pot Method
- Prep all the vegetables.
- Rinse the lentils 2-3 times in clean water and set them aside.
- Press saute button in your instant pot and add oil.3 teaspoon olive oil
- As the oil heats up, add the whole spices and saute for a few seconds until they start to release the fragrance.5-8 peppercorns, 2 cloves, ½ inch cinnamon stick
- Add the chopped onions, garlic, and ginger and cook until the onions turn translucent.1 onion, ½ inch ginger, 2 garlic cloves
- Add the chopped tomatoes and cook for 1-2 minutes.2 tomatoes
- Add all the spice powders, and salt. Stir well.½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste
- Add the chopped vegetables one by one and mix well.1 cup carrots, 1 cup cauliflower florets, 2 potatoes
- Pour the rinsed lentils and add about 4 ½ cups of vegetable broth or water.½ cup red lentils, 32 oz vegetable broth
- Cook them under high pressure for 5 minutes.
- After the timer expires, let the pressure release naturally, taking 10 -15 more minutes.
- Open the lid and add a splash of coconut milk and stir well.2 tablespoon coconut milk
- Garnish with fresh cilantro and serve warm!3 teaspoon cilantro
Stovetop method
- In a large pot or Dutch oven, heat oil over medium-high heat.
- Add the whole spices (peppercorns, cloves, and cinnamon) and saute for a few seconds until they become fragrant.
- Add the chopped onions, garlic, and ginger paste and cook until translucent.
- Add the chopped tomatoes and cook for another 1-2 minutes.
- Add all the spice powders, and salt and stir well.
- Add the chopped vegetables one by one and mix well.
- Pour the rinsed lentils and add about 4 cups vegetable broth or water.
- Bring the pot to a boil and reduce the heat to medium-low and cover.
- Simmer for about 20 minutes or until the lentils are cooked through.
- Add coconut milk and stir well.
- Garnish with fresh chopped cilantro and serve warm.
Video
Notes
- Make sure your vegetable broth is vegan and has low-sodium content.
- Adding the whole peppercorn will give the traditional touch to the soup. So don't skip that.
- You could blend the soup with an immersion blender for a creamy texture.
- I used refrigerated coconut milk, which leads to a creamy texture and looks like coconut cream.
- Add a teaspoon of lemon juice if the soup turns out too spicy for your taste.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Lesley says
So disappointed that there is not a stove top version. Not everyone has an Instant Pot.