Mulligatawny Soup ~
Hearty soup packed with fresh veggies, fragrant rice, and warm Indian spices.
Serve with naan bread for dipping.
Vegan Mulligatawny Soup Recipe
Indian Mulligatawny Soup, also known as “pepper water” is a flavorful soup with a name that’s fun to say and has roots in South Indian cuisine.
Fun Fact: Mulligatawny Soup derives its name from the words “milagu” (pepper) and “thanni” (water), paying homage to its signature spiciness.
Traditional versions often feature a base of vegetables, earthy lentils, or chicken, seasoned with a blend of spices such as curry powder, garam masala, chili powder, turmeric, or cumin, resulting in a rich and aromatic dish. Over time, mulligatawny soup has evolved and adapted to various regional and cultural influences, which explains why there are so many diverse interpretations and ways to make this delicious and filling soup.
I like this vegan version of mulligatawny soup because it is easy to make, dooesn’t take a long time – about 30 minutes including prep – and is a complete meal on its own; all you really need is some naan or crusty bread on the side and dinner is done.
It also smells amazing! Once the aroma of warming spices hits the air, everyone will be asking, “What’s for dinner?” (My husband went back for seconds and thirds! 😉)
Ingredients for Mulligatawny Soup
You will need the following:
- 2 tablespoons vegan butter
- 1/2 cup yellow onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 1/2 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 5 cups vegan chicken-style broth
- 1 cup cauliflower florets
- 2/3 cup Basmati rice
- 1/2 cup apple, peeled and diced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
- 1/2 vegan half-and-half
- 2 tablespoons fresh cilantro, chopped
Ingredient Notes
- Vegan Butter – Olive oil or vegetable oil will also work. Coconut oil can be substituted for a slightly different flavor profile.
- Onion, Celery, and Carrots – Chopping these veggies into small pieces helps them to cook faster.
- All-Purpose Flour – The flour acts as a thickening agent, enhancing the soup’s consistency.
- Curry Powder – This is a blend of spices commonly used in South Asian and Indian cuisines. Curry spices typically including ingredients such as turmeric, coriander, cumin, fenugreek, and chili peppers. It adds warmth, depth, and a distinctive flavor to dishes, ranging from mild to hot depending on the specific blend. Mild curry powder is recommended for this soup. Adjust the amount to your personal preference,
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Vegetable broth also works for this recipe but may need a pinch of salt.
- Cauliflower Florets – Cauliflower adds texture and substance to the soup, absorbing the flavors of the broth and spices. Cut the florets into bite-sized pieces for easy eating. Cubed potatoes or drained and rinsed chick peas can be substituted for cauliflower if needed.
- Basmati Rice – Fragrant Basmati rice lends a subtle nuttiness to the soup. Long-grain white rice can also be used.
- Apple – Peeled and diced apple provides a delightful sweetness and hint of tartness to balance the savory flavors of the soup. Choose a crisp, slightly tart variety such as Granny Smith apples for the best results. Small-diced sweet potatoes can also be used for a touch of sweetness.
- Ground Black Pepper – Adds a subtle kick and enhances the overall flavor profile of the soup. Adjust the amount to suit your taste preferences.
- Dried Thyme Leaves – Thyme adds earthy and floral notes to the soup, complementing the other spices and vegetables. If using fresh thyme, adjust the quantity to 3/4 teaspoon.
- Vegan Half-and-Half – I use Silk brand, which is half oat milk and half coconut milk. It cuts the spiciness of the soup without making it too heavy. Alternatively, vegan heavy cream can be used for a much richer soup.
- Fresh Cilantro – Sprinkle chopped cilantro over the finished soup just before serving to add a burst of freshness and herbal aroma. If cilantro is not preferred, fresh parsley or scallion (green onion) can be used as an alternative garnish.
How to Make Mulligatawny Soup
STEP ONE: Set a large pot or Dutch oven on the stove top over medium-high heat and add the butter. When the butter is melted, add the onion, celery, and carrots. Cook for 3 minutes, stirring frequently, until softened slightly.
STEP TWO: Sprinkle the flour and curry powder over the vegetables and stir to coat. Cook for 1 minute.
STEP THREE: Add the vegan chicken broth, cauliflower, rice, apple, black pepper, and thyme. Bring to a boil, then reduce to low heat.
STEP FOUR: Cover and simmer for 15 minutes, until the rice is cooked.
STEP FIVE: Remove from heat and stir in the half-and-half.
STEP SIX: Adjust seasoning to taste, sprinkle with cilantro, and serve hot.
For a Creamy Soup (Optional):
STEP SEVEN: Transfer the soup to a blender or use an immersion blender in the pot to puree the soup to your desired consistency.
Storage
- Leftover soup should be brought to room temperature and then stored in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Coconut Chickpea Curry
- Curry Spiced Red Lentils
- Wild Rice and Garbanzo Bean Soup
- Coconut Curry Ramen
- Moroccan Lentil Soup
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Mulligatawny Soup
Ingredients
- 2 tablespoons vegan butter
- 1/2 cup yellow onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 1 1/2 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 5 cups vegan chicken-style broth
- 1 cup cauliflower florets
- 2/3 cup Basmati rice
- 1/2 cup apple peeled and diced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
- 1/2 vegan half-and-half
- 2 tablespoons fresh cilantro chopped
Instructions
- Set a large pot or Dutch oven on the stove top over medium-high heat and add the butter. When the butter is melted, add the onion, celery, and carrots. Cook for 3 minutes, stirring frequently, until softened slightly.
- Sprinkle the flour and curry powder over the vegetables and stir to coat. Cook for 1 minute.
- Add the vegan chicken broth, cauliflower, rice, apple, black pepper, and thyme. Bring to a boil, then reduce to low heat.
- Cover and simmer for 15 minutes, until the rice is cooked.
- Remove from heat and stir in the half-and-half.
- Adjust seasoning to taste, sprinkle with cilantro, and serve hot.
For a Creamy Soup (Optional):
- Transfer the soup to a blender or use an immersion blender in the pot to puree the soup to your desired consistency.
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