Best 3 Vegetarian Mulligatawny Soup Recipes
Tantalize your taste buds with a culinary journey to India with our vegetarian take on the classic Mulligatawny soup. This hearty and flavorful soup is a delightful blend of spices, lentils, and vegetables, simmered in a creamy coconut milk broth.
Our recipe collection offers a diverse range of Mulligatawny soup variations to suit every palate. Explore the traditional South Indian-style soup with its aromatic blend of curry leaves, mustard seeds, and coconut milk. For a touch of elegance, indulge in the French-inspired version featuring sautéed apples and a hint of brandy. And for those seeking a modern twist, try our Thai-inspired soup with the vibrant flavors of lemongrass, galangal, and kaffir lime leaves.
Each recipe provides step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and cooking tips guarantee a hassle-free cooking experience. Dive into the vibrant world of Indian cuisine and relish the comforting warmth of our vegetarian Mulligatawny soup.
VEGETARIAN MULLIGATAWNY SOUP
A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.
Provided by EKG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
- Remove from heat and puree soup with an immersion blender until smooth.
- Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g
VEGETARIAN MULLIGATAWNY SOUP
This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.
Provided by hlkljgk
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, turmeric and coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes, until veggies are tender.
- Add the coconut, coconut milk and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Add lemon juice and cilantro.
- The longer this soup sits, the better its flavor.
- Re-heat gently before serving.
VEGETARIAN MULLIGATAWNY SOUP (& CURE FOR WHAT AILS YAH!)
This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup!
Provided by whiterabbit
Categories Vegetable
Time 1h42m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
- STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
- STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
- STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
- STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
- STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.
Tips:
- For a vegan version of this soup, use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.
- If you don't have any curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
- If you like your soup spicy, add a pinch of cayenne pepper or red pepper flakes.
- Serve the soup with a side of rice, naan bread, or papadums.
Conclusion:
Mulligatawny soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken or vegetables, and it's also a good source of protein, vitamins, and minerals. Whether you're looking for a quick and easy meal or a hearty and satisfying soup to warm you up on a cold day, mulligatawny soup is a great choice.
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