Vegan Mulligatawny Soup
This vegan mulligatawny soup recipe is loaded with delicious veggies and warming spices, making it both comforting and nourishing.
Servings: 5
Calories: 167kcal
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.
Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 763mg | Potassium: 752mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5144IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 2mg