VEGETARIAN MULLIGATAWNY SOUP RECIPE | ALLRECIPES
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
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
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, CarbohydrateContent 42 g, CholesterolContent 8.2 mg, FatContent 14.9 g, FiberContent 15.6 g, ProteinContent 12.9 g, SaturatedFatContent 11.4 g, SodiumContent 381.6 mg, SugarContent 5.8 g
VEGETARIAN MULLIGATAWNY SOUP RECIPE - FOOD.COM
This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.
Total Time 30 minutes
Prep Time 30 minutes
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.
Nutrition Facts : Calories 350, FatContent 26.1, SaturatedFatContent 17.7, CholesterolContent 0, SodiumContent 330.3, CarbohydrateContent 28.4, FiberContent 6, SugarContent 5.8, ProteinContent 4.9
More about "veg mulligatawny soup recipe recipes"
WINTER VEGETABLE MULLIGATAWNY SOUP RECIPE | EATINGWELL
From eatingwell.com
Reviews 5
Total Time 50 minutes
Category Healthy Winter Soup & Stew Recipes
Calories 487 calories per serving
- Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.
VEGETARIAN MULLIGATAWNY SOUP RECIPE | CHEFDEHOME.COM
Starting Monday with vegetarian curry soup, famous by name Mulligatawny Soup all over the world. This soup has Indian-European origin and is more popular outside India.
Even though popular outside India, anyone who loves Indian flavor will immediately connect with this soup. Curry powder, lentils, garam masala, coconut milk, turmeric are some of quintessential flavors that shines through this soup and make it bursting with Indian flavors.
Mulligatawny Soup is known more as a Chicken soup with chicken cooked in rich coconut curry broth... but I was in mood of a chunky, filling, protein-rich but vegetarian soup. So I created Chickpea Mulligatawny Soup with lots of vegetables - sweet potatoes, carrot, leek, and star of the show - Green Apple.
This Mulligatawny Soup is vegan, gluten free, and protein-packed. With apple, coconut milk, turmeric, lentils, and sweet potatoes.. it is also a nourishing healthy soup.
So, let's not wait! Make some Mulligatawny Soup!
Curry soup in general are my favorite when spiked with spices and have sweet undertone to balance the flavors. When I was working on this recipe, I had one goal in mind. No sugar, no flour or creams yet a spiced soup which is lite and not overwhelming with spices. I'm glad to say this soup has all these:
1) It is lite and gluten free with flavor of coconut milk.
2) It has sweet undertones which are my favorite. You can't stop eating this soup because it disappears leaving a silky sweet mouth feel.
3) It is filling. With chickpeas, lentil coconut broth and veggies. One bowl of this soup and you will be full.
To prepare Mulligatawny soup, I start by cooking the lentils. Lentils are important component of this soup. I pre cook'em. So that I can puree these and add to soup. This naturally thickens the soup so that no flour or starch based thickeners are required.
While lentils cook, I prepare rest of ingredients. I used pre-cooked chickpeas for this recipe. So, I rinse the chickpeas and cook'em in with the Mulligatawny broth to make tender.
Flavor Mulligatawny soup comes from spices - mainly curry powder and gram masala, coconut milk and curry leaf. If you can make a trip Indian store, I highly recommend grabbing a package of curry leaf. It is sold fresh in small pouch of about 1$ each. You would need a couple of leaves to bring out true flavors of Mulligatawny soup. If can't find curry leaf, please do use thyme and some bay leaf to bring depth of flavor in the soup.
By the time, I have all the ingredients for soup.. Lentils are cooked. Pink lentils cook very fats. In about 10-12 minutes. I then blend cooked lentils with some water and set aside.
To build flavor base, I saute aromatics - leek, garlic, and ginger with carrots. Leeks are not traditional in Indian soups but I like the sweetness of leek and carrots in soups. You can also replace leek with yellow onion.
One the aromatics are tender, spices go in and kitchen becomes Indian restaurant. That aroma of cooking curry powder with curry leaf, garam masala, garlic. With kitchen filled with aroma of spices, you can tell your soup is going in right direction.
A special ingredient in Mulligatawny soup recipe is Green Apples. These are very important part of this soup and certainly are non-Indian influence in the soup. Even though apple is a fruit, it plays delicious sweet and sour role in savory dishes. I'm totally hooked to adding apples in my soups. Remember I shared Butternut Squash Apple Soup? That was everyone's favorite for the flavor of apples.
Sweet potatoes and chickpeas are my touch on this Indian gone Anglo-Indian soup to make a vegetarian Mulligatawny soup. You care more than welcome to cook some chicken in soup for traditional version but this recipe is completely meatless Monday approved! It is filling, protein-packed with lentils and chickpeas, and still dairy free, vegan and also gluten free.
For best taste, make sure to use good quality whole coconut milk.
I hope you will enjoy my Vegetarian take on Mulligatawny Soup Recipe.
Have a wonderful start of the week. I see you around soon with another delicious recipes.
-Savita x
From chefdehome.com
Total Time 40 minutes
Category Soup, Side Dish, Lunch, Curry
Cuisine Indian
- Remove from heat, taste and add lime juice (I add up-to 2 tablespoon), salt (I end up adding about 1/4-1/2 tsp). Stir in chopped cilantro. (fish out thyme or curry leaf if prefer). Serve hot and enjoy.
VEGETARIAN MULLIGATAWNY SOUP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 350 per serving
- Re-heat gently before serving.
VEGETARIAN MULLIGATAWNY SOUP RECIPE | CHEFDEHOME.COM
Starting Monday with vegetarian curry soup, famous by name Mulligatawny Soup all over the world. This soup has Indian-European origin and is more popular outside India.
Even though popular outside India, anyone who loves Indian flavor will immediately connect with this soup. Curry powder, lentils, garam masala, coconut milk, turmeric are some of quintessential flavors that shines through this soup and make it bursting with Indian flavors.
Mulligatawny Soup is known more as a Chicken soup with chicken cooked in rich coconut curry broth... but I was in mood of a chunky, filling, protein-rich but vegetarian soup. So I created Chickpea Mulligatawny Soup with lots of vegetables - sweet potatoes, carrot, leek, and star of the show - Green Apple.
This Mulligatawny Soup is vegan, gluten free, and protein-packed. With apple, coconut milk, turmeric, lentils, and sweet potatoes.. it is also a nourishing healthy soup.
So, let's not wait! Make some Mulligatawny Soup!
Curry soup in general are my favorite when spiked with spices and have sweet undertone to balance the flavors. When I was working on this recipe, I had one goal in mind. No sugar, no flour or creams yet a spiced soup which is lite and not overwhelming with spices. I'm glad to say this soup has all these:
1) It is lite and gluten free with flavor of coconut milk.
2) It has sweet undertones which are my favorite. You can't stop eating this soup because it disappears leaving a silky sweet mouth feel.
3) It is filling. With chickpeas, lentil coconut broth and veggies. One bowl of this soup and you will be full.
To prepare Mulligatawny soup, I start by cooking the lentils. Lentils are important component of this soup. I pre cook'em. So that I can puree these and add to soup. This naturally thickens the soup so that no flour or starch based thickeners are required.
While lentils cook, I prepare rest of ingredients. I used pre-cooked chickpeas for this recipe. So, I rinse the chickpeas and cook'em in with the Mulligatawny broth to make tender.
Flavor Mulligatawny soup comes from spices - mainly curry powder and gram masala, coconut milk and curry leaf. If you can make a trip Indian store, I highly recommend grabbing a package of curry leaf. It is sold fresh in small pouch of about 1$ each. You would need a couple of leaves to bring out true flavors of Mulligatawny soup. If can't find curry leaf, please do use thyme and some bay leaf to bring depth of flavor in the soup.
By the time, I have all the ingredients for soup.. Lentils are cooked. Pink lentils cook very fats. In about 10-12 minutes. I then blend cooked lentils with some water and set aside.
To build flavor base, I saute aromatics - leek, garlic, and ginger with carrots. Leeks are not traditional in Indian soups but I like the sweetness of leek and carrots in soups. You can also replace leek with yellow onion.
One the aromatics are tender, spices go in and kitchen becomes Indian restaurant. That aroma of cooking curry powder with curry leaf, garam masala, garlic. With kitchen filled with aroma of spices, you can tell your soup is going in right direction.
A special ingredient in Mulligatawny soup recipe is Green Apples. These are very important part of this soup and certainly are non-Indian influence in the soup. Even though apple is a fruit, it plays delicious sweet and sour role in savory dishes. I'm totally hooked to adding apples in my soups. Remember I shared Butternut Squash Apple Soup? That was everyone's favorite for the flavor of apples.
Sweet potatoes and chickpeas are my touch on this Indian gone Anglo-Indian soup to make a vegetarian Mulligatawny soup. You care more than welcome to cook some chicken in soup for traditional version but this recipe is completely meatless Monday approved! It is filling, protein-packed with lentils and chickpeas, and still dairy free, vegan and also gluten free.
For best taste, make sure to use good quality whole coconut milk.
I hope you will enjoy my Vegetarian take on Mulligatawny Soup Recipe.
Have a wonderful start of the week. I see you around soon with another delicious recipes.
-Savita x
From chefdehome.com
Total Time 40 minutes
Category Soup, Side Dish, Lunch, Curry
Cuisine Indian
- Remove from heat, taste and add lime juice (I add up-to 2 tablespoon), salt (I end up adding about 1/4-1/2 tsp). Stir in chopped cilantro. (fish out thyme or curry leaf if prefer). Serve hot and enjoy.
MULLIGATAWNY SOUP RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.4
- Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
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