Fall is here y’all !!!!! You know what am I doing these days ??? Slipping into my favorite PJ’s , curling up on the couch and slurping a bowl full of piping hot Mulligatawny soup + Netflix . For a minute can we just pause and admire the beautiful color of this soup !! Its like a little bowl of sunshine which will definitely bring positive vibes , much needed in this cold gloomy weather. P.S – As much as we love pumpkin this soup doesn’t have any . If you are on a lookout for substantial soups that will keep you full for a longer time then my friend this is likely to be your new found love!!
Mulligatawny soup is one of the most popular soup that you will find on the menu of any Indian restaurant.Today’s recipe Indian Vegetarian Mulligatawny soup is a vegan spin on the otherwise classic (Chicken Mulligatawny soup ). This Indian soup is Gluten free too. There are many versions of this Mulligatawny soup. Some are meaty, some chunky , other versions are very spicy and some creamy. My version of this Mulligatawny soup is rich ,creamy , heart warming and comforting . It makes a perfect fall weather soup .
What is this Mulligatawny Soup?
Mulligatawny Soup originated from India which literally means Pepper water in Tamil. It is a kind of Rasam . But it seemed to be modified into many versions by the Britishers. They wanted a soup that is substantial like a meal and not just spicy pepper water. So they added few Indian ingredients mainly lentil and rice plus some meat to make it more filling. Over the time there have been many modifications to this soup . Some versions are creamy, others are chunky. Some are meaty and what I am sharing with you today is Vegan version of Mulligatawny soup. I created this version of soup after tasting it in various Indian restaurants here. It is not the authenticate Mulligatawny Soup but it definitely hits the spot!!If you interested reading more about origin of this soup then this is a good read here.
What are the ingredients that make a vegetarian / vegan / gluten free amazing Mulligatawny Soup?
The list might seem long but these are easily accessible ingredients. You might have everything in your pantry or fridge right now. If not, these are easily available at your local grocery store. The star ingredients of Mulligatawny Soup are red lentil, rice , apples, coconut milk , celery and carrots , tomatoes , loads of garlic plus some heart warming Indian Spices.
How does this vegetarian version of Mulligatawny soup taste ?
One sip and your mouth with feel luxurious . It’s thick and creamy with clean flavors. The unusual combination of ingredients create a burst of fresh flavors which will leave you satisfying. I am sure all your carnivore friends will love it too.
How to simplify making of Indian Muligatawny soup ?
Instead of making it in an open pot on the stove top which requires you to baby sit the soup , watch it , stir it and be there forever . I make this soup in a pressure cooker . You may opt for a stove top or an electric pressure cooker for the same. As my stove top pressure cooker has been replaced by my 6 qt Instant Pot , I have used the same for making this one pot meal soup. Just dump everything in , close the lid and let the IP do its magic. Just 10 minute preparation time and rest is done by the Instant Pot.
How do you eat Mulligatawny soup ?
This soup is hearty and filling on its own. 2 big bowls and you are sorted for a meal. You may pair it with a protein salad or some crusty bread or a light sandwich works too.
I made this soup after a long long time . There is a funny reason behind it. So as usual when I am bored I refresh myself by watching funny videos on YouTube or classic scenes from my favorite TV series that can possibly give me chuckles . The other day I was watching epic scenes from one of my favorite TV series “Seinfield” and this particular scene from “The End of Soup Nazi” episode which I love love love !! Where Elaine had Mr . Nazi’s Soup recipes in possession especially “Mulligatawny Soup”. And it occurred to me that I haven’t made this easy peasy soup in a long long time. I ran into the kitchen to check if I had all the ingredients needed for the soup.. and yes yes I did. ” I CAN MAKE MY OWN SOUP “!!!!! And my friend this is how this soup happened again !!You should checkout this scene if you haven’t seen it yet . Link here.
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Indian Vegetarian Mulligatawny soup (Instant Pot) pressure cooker recipe-
Indian Vegetarian Mulligatawny soup
Mulligatawny soup is one of the most popular soup that you will find on the menu of any Indian restaurant. Vegan version of this soup is absolutely delish!! One pot meal for anytime of the day. Freezer friendly too. Gluten free and kid friendly.
- 2 teaspoon cooking oil (use vegetable broth for oil free cooking)
- 2.5 cups low sodium vegetable broth
- ½ cup red lentil*
- ¼ cup white rice of choice like ( jasmine/ basmati/ sona masoori , white quinoa)*
- 2 carrots roughly cubed
- 2 celery sticks roughly chopped
- 2 roma tomatoes chopped
- 1 medium size apple cubed
- ½ cup onions chopped
- 4 cloves garlic grated/ minced or use 1.5 teaspoon paste
- 1 whole clove
- 1 bay leaf
- 1 small cinnamon stick
- ¼ teaspoon turmeric
- ¼ teaspoon paprika / cayenne
- ¼ teaspoon ground cumin powder
- ¼ teaspoon ground coriander powder
- ¼ teaspoon ground black pepper or as desired
- 1 can 400 ml/ 13.5 oz Full fat Coconut milk *
- Coconut milk for swirls
- Roasted pumpkin seeds
- Chili flakes
Wash lentil and rice together under cold tap water 3-4 times , drain and keep aside.
Switch on Instant Pot on Saute mode . Add in oil or broth if going oil free.
Once warm add in the onions and saute for 2 minutes or until translucent. Add in garlic and sautee for 30 seconds . Add in broth, spices and everything else called for except COCONUT MILK.
Press Cancel on the IP.
Now secure the INSTANT POT with its lid.
Turn the black knob to sealing position .
Press Manual HIGH for 5 minutes.
Let the pressure release naturally (NPR) or quick release after 15 minutes.
Once the silver pin drops down it is safe to open the IP. Turn knob to VENT and then carefully open the lid.
Stir in the coconut milk. Blend everything with an immersion blender until smooth.
You may let the mixture cool down and blend in a pot blender too.
Adjust the consistency as per your liking – thick stew like or thin by adding more broth if desired.
Taste test and adjust seasoning to your liking as well.
For making this soup in stovetop pressure cooker or open pot on the stove refer to instructions below notes.
You may use approximately 2 teaspoon CURRY POWDER (more if desired later) instead of all dry spices called for except bay leaf & cinnamon as it is not included in curry powder (please not garam masala ) . Curry powder has salt too. So add additional salt responsibly.
Spices can be adjusted later to suit your taste. So do not PANIC!!!
Red lentil can be substituted with only split yellow moong dal to avoid altering the look .
I have used short grain rice- sona masoori rice.
Arborio or sticky rice is not preferred.
Last year I tried Mulligatawny soup once with white quinoa instead of rice and it was fantastic too.
Pumpkin season is here so you may replace carrots with pumpkin, butternut squash or acorn squash .
Garnish is completely optional. You may top with fresh herbs like parsley , cilantro, lemon wedge, croutons.
Storage for the soup.
Soup will thicken considerably after cooling because of lentil and rice and gets more thicker the next day. If you are not eating it sooner then I suggest adding 1 cup more water/ broth . Soup consistency can always be adjusted later too! Soup stays well in the fridge upto 3 days and in the freezer for 2 months. Freeze soup in one time use freezer bags/ containers. Thaw in the fridge or counter top for couple hours. After thawing this soup will have to be revived by adding some water/ broth . The texture isn’t silky smooth after freezing . But after adding some liquid to thin the soup and warming it, I blend this soup with immersion blender that helps to get the same texture as before.
Don’t have an Instant Pot ?? Here is what you do-
Follow the recipe as given above for stove top pressure cooker. Cook on medium flame for 15 minutes or for 4 whistles . Let the pressure release naturally.
For Open Pot cooking cook in a large pot by following instructions above until everything is tender. You will need to stir often to avoid overflowing . You may need up to 1 cup additional stock too. It may take around 25-30 minutes on low / medium heat. Use immersion blender or blend in a pot blender after cooling.
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