A delicious warming wholesome soup that's perfect for autumn and winter meals. Serve with crusty bread, crackers or poppadum's, or tasty chapatis or naan bread.Mulligatawny soup is also ideal for a dinner party starter or as part of a special meal.Serves 4 hearty bowls or can stretch to 6 smaller portions.
Add diced carrot, celery, potato, and onion, along with the sweetcorn, diced apple, and garlic to a soup pan. Pour in 125ml/½ cup of vegan stock and bring to a simmer. Pop a lid on the pan and cook for 5 minutes.
Or sauté veggies in olive oil:
Heat the olive 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.
Prepare the soup:
Next mix the flour with the veggies.
Stir through the curry powder, sugar, and rice.
Pour in the vegan stock.
Add a good few pinches of salt and black pepper.
Stir well and bring to a simmer. Cook for 20 minutes. Stir occasionally.
Add the garam masala and simmer for a further 5-10 minutes.
Pour in the lemon juice, mix through the mango chutney and 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 cashews for a garnish now is a good time to do so.
Serve each bowl with an extra scoop of mango chutney, sprinkle of chopped coriander/cilantro and a scattering of toasted cashews.
To toast the cashews:
Heat a small fry pan over a high heat for a few minutes. Turn down to medium heat and add the cashews. Sprinkle in some salt and ½ teaspoon of garam masala. Shake the pan to cover the cashews with the spices.
Shoogle the pan as it toasts the cashews to evenly brown. Once the cashews are very hot the pan can be lifted off the heat but continue to shake the pan 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 lower sodium soup choose a vegan stock that has a low salt content.
Needing a gluten-free soup? Simply use a gluten-free stock, gluten-free plain flour and check that your curry powder is free from gluten containing ingredients.
Leftover Mulligatawny soup will keep fresh in the fridge within a covered container for 3 days.
Or freeze for 4-6 months. Defrost before reheating.
Reheat by bringing to a simmer and gently heating for 3-4 minutes until piping hot.
Serve this soup with crusty bread, naan bread, chapatis, poppadum's, or crackers.
Use any type of rice but for wholegrain varieties that tend to need longer to cook, precooking is a good idea. Perhaps cook for around half the amount of time required and then add to the soup to finish cooking.
Small portions of leftover rice can be used, but add this 10 minutes before the soup has finished cooking to allow enough time to cook through until piping hot.
Instead of cashews replace with peanuts, sunflower or pumpkin seeds. Or crunchy roasted chickpeas or baked tofu bites (links to recipes within recipe notes)