This Easy Mulligatawny Soup is a delicious vegetable and rice curried soup that is great for mid-week lunches or light dinners. Each bite is fruity, perfectly spiced, with tangy and sweet notes. If you love veggie curries then you'll love this curry soup as there is more delicious curry flavours to mop up with a nice naan or crispy poppadum.
History of Mulligatawny soup
Mulligatawny soup originates back to 1700's India. Mulligatawny soup was introduced to Victorian Britain during the 1800s where it was adapted with many different variations and included within cookbooks of the time.
Even though Mulligatawny soup is considered Indian in origin the soup actually derives from Sri Lanka where the name translates from Tamil to mean pepper water. So the first ever Mulligatawny soup was a basic broth consisting mainly or pepper and water, and consumed by the poorer communities of Sri Lanka.
Traditional Indian Mulligatawny soup did not contain meat. However, once the soup recipe hit British shores, the British made changes to suit their palates and meat such as chicken or mutton was quickly included.
The development of Indian Mulligatawny soup was influenced by British colonial occupiers, and was prepared with many different curry spices, meat, vegetables and rice. Sometimes coconut, tamarind, or chilli powder was added.
Many Anglo-Indian dishes arose from the same era as Mulligatawny soup. Another popular dish is the Scottish breakfast recipe - Kedgeree. Do have a look at our tasty Smoked Tofu Kedgeree recipe, and our other Anglo-Indian recipes including this Slow Cooker Tikka Masala and this Vegan Jalfrezi Curry.
Easy Mulligatawny Soup
This recipe for an Easy Mulligatawny soup is a vegan and plant-based soup and perfect for everyone who loves curries and vegetables!
The ingredients for our curry soup recipe include - carrot, potato, celery, onion, apple, garlic, sweetcorn, long-grain rice, flour [can be gluten-free], curry powder and garam masala powder, vegetable stock, and a little bit of sugar to balance the flavours. At the end of cooking we stir through - mango chutney, spring onions [green onions] and fresh lemon juice. For garnish toasted cashew nuts, or sunflower seeds, and fresh coriander [cilantro] is optional but very tasty.
How to prepare easy Mulligatawny soup
As this is a no-oil Mulligatawny soup recipe we like to sauté the veggies in a small amount of vegetable stock or broth, but if preferred you can use your usual oil or coconut oil if its available.
First prepare all the vegetables and the apple.
Heat the vegetable stock or oil in a soup pot and sauté the vegetables, apple and garlic for 5 minutes, stirring frequently.
Next mix through the plain flour [all-purpose flour] or if necessary use a gluten-free plain flour blend.
Add the rice, curry powder, and sugar, and mix well.
Pour in the vegetable stock, bring to a boil, and simmer for 20 minutes.
Next, add the garam masala powder, stir well, and simmer for 5-10 minutes, or until the vegetables are nice and soft and the rice cooked.
At the end of cooking mix through the mango chutney, lemon juice, and spring onions.
Garnish with toasted cashews and fresh coriander. We also like a few mini poppadum's to dip in the soup.
Recipe notes and FAQ's
Leftover soup can be stored in the refrigerator, within a covered container, for up to 3 days. Or freeze, within a freezer safe container, for up 2-3 months. Defrost completely before reheating.
Reheat leftovers by pouring into a saucepan and bringing to a gentle boil, over a medium heat, and reheating for 2-3 minutes or until piping hot.
Yes, it is easy to prepare this soup as free from gluten with a few changes, such as use a gluten-free vegetable stock and check that your curry powder and garam masala powders are free from gluten ingredients such as flour. For some of our curry powders we have noticed that one had wheat flour and the other had rice flour so its always worth checking. Lastly, use a gluten-free flour, such as the one we used for this soup recipe - gluten-free plain flour from the Doves Farm brand.
Yes the vegetables can be replaced with any vegetables you have to hand or prefer such as - courgette [zucchini], aubergine [eggplant], butternut squash, pumpkin, acorn squash, bell pepper, peas, green beans, edamame beans, kale, collards, or parsnip.
The spring onions [green onions] can be replaced with chives, and if you don't have fresh garlic or fresh onion these can be replaced with 2 teaspoons of their dried counterparts or go with a paste or the frozen versions.
The rice can be replaced with any of your preferred grain such as quinoa, pearl barley, or go with a pulse such as green or brown whole lentils. But do keep in mind that a different ingredient will have different cooking times.
The apple in Mulligatawny Soup contributes a nice sweetness and a slightly tart flavour, adding depth to the soup. Additionally, the natural pectin in apples can slightly thicken the soup and give it a more rounded texture.
But if you would like to replace the apple or simply don't have one on hand, here are some good replacements: pear, pineapple, butternut squash, pumpkin, sweet potato, dried fruits such as raisins, sultanas, or apricots, or red or yellow bell peppers.
Yes, a few good additions are cooked chickpeas, crumbled tofu, cooked green or brown whole lentils, a green vegetable such as peas, green bell pepper, courgette, chopped kale, green or red cabbage, spring greens, or collard greens. Fresh spinach can be stirred through the cooked soup.
For extra spices - add minced ginger, fresh chilli slices, chilli powder or chilli flakes, a few pinches of turmeric powder and if using coriander add the stalks to the soup as well for extra flavours. Although, perhaps don't add all these suggestions at once! Just the ones that you like the idea of!
A few suggestions:
* crusty bread, bread rolls, baps, buns
* naan bread
* Vegan 3 Ingredient Flatbread
* crackers, rice cakes, saltines
* hummus chips [crisps] or lentil crisps, or veggie straws or crisps
* chickpea croutons (easy recipe within our Curried Cauliflower Soup post)
* Crispy Tofu Bites
* large green salad
* lemon wedges
* fresh chilli slices
* mint or lime chutney
* mango chutney or tamarind chutney
* fresh red onion rings, or quick pickled red onions [easy recipe over on our Italian Bread Salad post]
* easy raita - mix plant-based yogurt with some diced cucumber and a few fine chopped fresh mint leaves, add a spoonful to the soup as a garnish
Several types of rice can be used in soups but usually the best type of rice is the one you have in your kitchen that needs using up! However, here are a few rices that can be used for tasty soup:
1. Long-grain rice such as white Rice like Basmati or Jasmine: This rice retains its texture after being cooked in a soup, and Basmati and Jasmine rice also provides tasty aromas while the soup cooks!
2. Wild rice: Not technically a rice but actually a grass seed, wild rice has a chewy and nutty flavour, although it may take longer to cook within a soup compared to white rice.
3. Medium-grain rice: such as Arborio is often used for risottos as it becomes creamy when cooked, but it can also be used for soup.
Valencia or Bomba are also medium-grain rices that are used for paellas but these can also be used for soup and they do absorb flavours very well.
4. Short-grain rice: such as Japanese or sushi rice becomes sticky once cooked but it can still be used for soup and will help thicken the soup a little.
5. Brown rice: such as brown basmati or brown long-grain rice are the wholegrain versions of their white counterparts and these rices have a nuttier flavour and chewier texture and take longer to cook. However, they are much more nutritious.
6. Specialty and Ancient Grains: such as black or forbidden rice is a deep purple-black colour and can add a nutty taste, as well as a unique looking soup!
7. Red rice: This rice has its bran layer intact, and also has a nice nutty flavour and looks very pretty in soups!
8. Farro or emmer: Technically not rice, but they can be used as rice substitutes in soups. And again these rices have chewy textures and nutty flavours.
More Easy Vegan Curry Soups
We love curries and soup so a curried soup always goes down a treat for a veggie packed lunch or light dinner. For more tasty vegetarian, vegan, and plant-based curry recipes do check out our growing collection of Vegan Curry Recipes.
please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.
Easy Mulligatawny Soup
- Soup pan, Dutch oven pot, or similar
- small fry pan for toasting cashews, optional
To sauté veggies:
- 125 millilitre vegetable stock [or 1 tablespoon of your usual oil]
- 1 large carrot [diced]
- 2 sticks celery [diced]
- 1 medium onion [diced]
- 1 medium potato [diced]
- 1 medium apple [diced, any eating apple variety]
- 140 grams sweetcorn [fresh, frozen or canned]
- 4 cloves garlic [diced or sliced]
- 70 grams long grain rice [or basmati]
- 1 ½ tablespoon curry powder [heaped tablespoon measurements]
- 1 ½ teaspoon sugar [use your usual variety]
- 2 tablespoon plain flour [all purpose flour, or use gluten-free plain flour]
- 2 litres vegetable stock
- 2 teaspoon garam masala powder
Add at the end of cooking:
- 3 tablespoon mango chutney [plus extra to serve, if liked]
- 1 tablespoon lemon juice
- 2 spring onions [green onions, sliced]
- 4 tablespoon cashews [rough chopped, toasted with 1 teaspoon of garam masala or omit the spice]
- 10 gram coriander [cilantro, chopped, can keep the stalks and add these to the soup along with the veggies if liked]
- Add the diced carrot, celery, potato, and onion, along with the sweetcorn, diced apple, and garlic to a soup pan. Pour in the vegetable stock and bring to a simmer. Pop a lid on the pan and cook for 5 minutes.Alternatively, sauté with oil: Heat the oil over a medium heat. Add the carrot, celery, potato, sweetcorn, apple, and onion and cook for 5 minutes, stir frequently. Add the garlic and cook for 1 minute.125 millilitre vegetable stock, 1 large carrot, 2 sticks celery, 1 medium onion, 1 medium potato, 1 medium apple, 140 grams sweetcorn, 4 cloves garlic
Prepare the soup:
- Next, mix the flour through the vegetables in the soup pot, followed by the curry powder, sugar, and rice.70 grams long grain rice, 1 ½ tablespoon curry powder, 2 tablespoon plain flour, 1 ½ teaspoon sugar
- Pour in the vegetable stock and add a good few pinches of salt and black pepper.2 litres vegetable stock
- Stir well and over a high heat bring to a gentle boil, Lower the heat to medium and cook for 20 minutes, stirring occasionally.
- Stir through the garam masala powder and cook for a further 5-10 minutes, or until the vegetables are nice and soft, and the rice cooked.2 teaspoon garam masala powder
- Pour in the lemon juice, and mix through the mango chutney and spring onions.3 tablespoon mango chutney, 1 tablespoon lemon juice, 2 spring onions
- Add enough salt and pepper to bring all the flavours together.
- Allow the soup to sit for about 5-10 minutes for the flavours to combine and settle. If your toasting the cashews for a garnish now is a good time to do so.
- Serve each bowl with an extra scoop of mango chutney if liked, a sprinkle of chopped coriander and a scattering of toasted cashews.10 gram coriander
To toast the cashews, optional:
- Heat a small fry pan over a high heat for a few minutes. Turn down to medium heat and add the cashews. Optional: sprinkle in some salt and ½ teaspoon of garam masala. Shake the pan to cover the cashews with the flavourings.4 tablespoon cashews
- Shake the pan as the cashews toasts so that the cashews evenly brown. Once the cashews are very hot the pan can be lifted off the heat, but continue to shake the pan or stir the cashews, as the cashews will continue to toast in the residual heat.
- When adding the cashews to the soup don't forget to shake in the salty garam masala that is left in the pan as this adds much deliciousness.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients can vary.
- For a gluten-free soup, use a gluten-free stock, gluten-free plain flour and check that your curry powder and spices are free from gluten containing ingredients such as flour.
- Leftover soup will keep fresh in the fridge within a covered container for 3 days.
- Or freeze for 2-3 months. Defrost before reheating.
- Reheat by bringing to a gentle boil and gently heating for 2-3 minutes until piping hot.
- Use any type of rice but for wholegrain or brown varieties that tend to need longer to cook, precooking is a good idea, or cook the soup for longer.
- Small portions of leftover rice can be used, but add this about 10 minutes before the soup has finished cooking to allow enough time to reheat the rice until piping hot.
- Instead of cashews replace with peanuts, flaked almonds, sunflower or pumpkin seeds.
Prepared our Easy Mulligatawny Soup? We would love to know how you got on with the recipe so do pop back and drop us a comment below and click the star ratings. Its very much appreciated. Thanks so much, Love Jacq x