This Vegan Mulligatawny Soup is warm and comforting and I make it any time of year. I absolutely love Indian food. Curries, rice dishes, naan bread...the aromatic spices that are used are unique and delicious. My kitchen smells absolutely amazing when I make this soup. Serve it with some crusty bread or vegan naan on the side.
What is Mulligatawny?
Mulligatawny is a popular curry soup in South Indian cuisine. Traditionally, it combines chicken thighs, apples, vegetables and rice.
According to this post on SoulOrigin.com, "the word Mulligatawny comes from the Tamil language. It is an amalgamation of ‘milagu’ (pepper) and ‘tunes’ (water), known as 'pepper water'. During the British Raj, between 1858 and 1947, the British soldiers stubbornly refused to alter their way of dining, requiring a soup at the start of the meal. The problem was soup was not a common dish in India. The Tamil servants watered down the ‘pepper water’ stew they had at home in Sri Lanka. The British eventually asked them to add mutton, chicken and other ingredients to suit their taste and this is how the many variations of Mulligatawny began."
The ingredients have changed a bit over the years and peppers aren't a main ingredient anymore. Still, many of the flavors and Indian spices remain the same.
Making the Soup
This vegan mulligatawny soup recipe is easy to make but does take a bit of time. To start, melt the vegan butter in a large pot over medium heat. My favorite vegan butter to use is Earth Balance but any will do.
Add in the chopped onion, carrot pieces, and sliced celery stalks. Cook for about 5 minutes, stirring occasionally with a wooden spoon.
Add in the flour and curry powder and give it a good stir. Continue to cook for another 5 minutes, stirring frequently so the flour doesn't stick to the bottom of the pot.
Add the vegetable stock and stir well. Cover the pot and bring to a boil. Continue to simmer for 10 minutes. Add in the grated apple, rice, chickpeas, salt, pepper and thyme.
I prefer grating the apple instead of chopping it into pieces. The grated apple melts right into the soup and adds a hint of sweetness. Simmer (with the pot covered) for another 20 minutes, stirring occasionally.
Feel free to add about ¼ cup of non-dairy milk for added creaminess. I prefer this Indian soup without the added vegan milk but the choice is yours. Serve with some bread for a hearty meal.
Store any leftover soup in an airtight container in the refrigerator. You might want to double the recipe and make a large batch if you want to have any leftovers!
Options
I love this soup exactly as written. It's one of my absolute favorites. But, if you want to make some changes...
- Use an immersion blender to puree some of the soup for added thickness.
- Substitute olive oil for the vegan butter.
- Add a splash of coconut milk to the finished soup.
- Garnish with fresh cilantro (although I am personally not a fan of cilantro!).
- Add 2 peeled and chopped sweet potatoes.
- Substitute red lentils for the chickpeas.
- Add some chili powder for spice. As written, this creamy soup is mild.
Summary
This is my absolute favorite soup. Even though it's Indian inspired, it somehow reminds me of comforting chicken soup. It's easy to make and super delicious!
Looking for more delicious vegan soup recipes? Check out:
- Easy Vegan White Chili Chowder
- White Bean and Kale Soup With Potatoes (Vegan)
- Easy Vegan Split Pea Soup With Potatoes
The Best Vegan Mulligatawny Soup
Ingredients
- ¼ cup vegan butter
- 1 small yellow onion, chopped
- 2 stalks celery, sliced
- 1 carrot, cut in small pieces
- 1 ½ tablespoon flour
- 1 ½ teaspoon curry powder
- 4 cups vegetable broth
- 1 apple, peeled and grated
- ⅓ cup rice
- 1 can chickpeas, drained and rinsed
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup non-dairy milk (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onions, celery and carrots and saute for 5 minutes.
- Stir in the flour and curry powder and continue to cook for 5 more minutes on low heat, stirring frequently.
- Add the vegetable broth, loosely cover the pot and bring to a boil. Simmer for 10 minutes.
- Add the apple, rice, chickpeas, salt, pepper and thyme. Simmer for 20 minutes.
- Optional: add ¼ non-dairy milk for creaminess.
- Check the seasoning and add additional salt if needed. Stir and serve.
Notes
- My favorite brand of vegan butter is Earth Balance.
Tori says
This is my new favorite soup! It sort of reminds me of homemade chicken soup for some reason. Next time I’m doubling the recipe!
jencardenas says
It's my favorite soup too!!