Mulligatawny Soup

Packed with fresh veggies, fragrant rice, and aromatic Indian spices, this hearty dish is quick and easy to make. Serve with naan bread for a complete meal.

5 from 1 vote

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Course: Main Course, Side Dish, Soup

Cuisine: Indian

Keyword: 30 minutes or less, cauliflower, comfort food, dairy free, indian, quick and easy, soup, vegan, vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 142kcal

Author: Holly Gray

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.

Nutrition

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