This vegan mulligatawny soup is a warm and comforting bowl of carrots, celery, chickpeas, spices and rice. It also has apple in it which adds just a touch of sweetness. This delicious soup is a family favorite!
While the name is definitely unique, the flavors of this soup are warm and familiar. The broth is super flavorful and the chickpeas are the perfect substitute for chicken, which it often traditionally has.
I used to eat mulligatawny before I was plant-based it was one of the first recipes I wanted to "veganize". It is still my favorite soup and I look forward to the cooler months when I can make it...often a double batch!
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Why You'll Love this Recipe
- Comforting: This is the ultimate comfort soup. I'm not sure why, but it reminds me of classic chicken and rice.
- Family friendly: Everyone loves this soup. I often bring it to get togethers.
- Flavorful: No bland soup here! It's full of flavor but not spicy.
Looking for more dinner recipes with lot of flavor? Try my Instant Pot jambalaya and taco casserole.
What is Mulligatawny?
Mulligatawny is an Indian-inspired soup. Traditionally, it's a spicy and flavorful soup made lentils (or meat), vegetables, and spices. This version is not too spicy and uses rice and chickpeas instead of lentils.
Ingredient Notes
This delicious soup is made with wholesome ingredients.
- Onion - I use yellow onion but white onion would work too.
- Vegan butter - My favorite brand is Earth Balance but I also like Country Crock Plant Butter with Olive Oil.
- Vegetable broth - homemade broth or packaged
- Flour - Use white flour for best results.
- Apple - Any kind of apple works.
- Rice - While I've made this with both white and brown rice, I prefer using white rice because of the softer texture. But if you want to use brown rice, add an extra ¼ cup of broth or water. You will also need to simmer for about 40 minutes instead of 20 minutes.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
I love this soup exactly as written as it's one of my absolute favorites. But feel free to switch it up:
- 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 for more creaminess.
- 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.
How To Make Vegan Mulligatawny Soup
This vegan mulligatawny soup recipe is easy to make but does take a bit of time.
Step 1: Melt the vegan butter in a large pot over medium heat. Add in the chopped onion, carrot pieces, and sliced celery stalks. Cook for about 5 minutes, stirring occasionally.
Step 2: Stir in the flour and curry powder. Continue to cook for another 3-5 minutes, stirring frequently so the flour doesn't stick to the bottom of the pot.
Step 3: Add the vegetable stock and stir well. Cover the pot and bring to a low boil. Continue to simmer for 10 minutes.
Step 4: Add in the grated apple, rice, chickpeas, salt, pepper and thyme. Simmer (with the pot covered) for another 20 minutes, stirring occasionally.
Step 5: If using, 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 and enjoy!
Expert Tips
- I grate the apple instead of chopping it into pieces. The grated apple melts right into the soup and adds a hint of sweetness.
- For vegan butter, I like using either Earth Balance or Country Crock Plant Butter.
Storage Tips
Refrigerator
Store any leftover soup (cooled) in an airtight container in the refrigerator for up to 4 days. You might want to double the recipe and make a large batch if you want to have any leftovers!
Freezer
Once cooled, transfer to freezer safe containers. This soup is best used within 3 months of freezing. The texture of the rice might be affected by freezing, but it will still taste great.
Reheat
You can either reheat this on the stovetop or in the microwave. If frozen, thaw overnight in the fridge first.
What To Serve With Vegan Mulligatawny Soup
This is a hearty meal on its own. Serve it with some crusty brown bread or vegan naan on the side. Or whip up a batch of vegan drop biscuits.
Recipe FAQs
Yes! Just use gluten-free flour in place of the white flour.
The apple gives this soup just a touch of sweetness. It doesn't make it taste like apple. I highly recommend you leave it in.
More Vegan Soup Recipes
If you tried this Vegan Mulligatawny Soup Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
The Best Vegan Mulligatawny Soup
Equipment
- Large pot
- Cutting board
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
- ¼ 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 7 minutes.
- Stir in the flour and curry powder and continue to cook for 3 more minutes on low heat, stirring frequently.
- Add the vegetable broth, loosely cover the pot and bring to a boil. Lower the heat and 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
- Try to chop your veggies in uniform sized pieces so that they cook evenly.
- 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.
- For vegan butter, I like using either Earth Balance or Country Crock Plant Butter.
- Store cooled soup in an airtight container in the fridge for up to 5 days.
Jen says
This is my favorite soup! It sort of reminds me of homemade chicken soup for some reason. I usually double the recipe so I have leftovers.