Vegan Mulligatawny Soup Recipes

VEGAN MULLIGATAWNY SOUP

Steps:

• Chop onion and mince garlic. Heat oil in a large pot over medium-low heat. Add onion, garlic, and all spices. Saute, stirring occasionally to prevent burning until onion is soft, about 5 minutes.
• Add tomato puree, split peas, water, and vegetarian chicken substitute. Bring to a boil. Reduce heat, cover and simmer until peas are tender, 30-40 minutes; adding more water if necessary.
• Stir in lemon juice. Add salt and pepper to taste.
• Serve with basmati rice and a green salad.

MADHUR JAFFREY'S VEGAN MULLIGATAWNY

Steps:

• Dry roast whole peppercorns in soup pot over medium heat until fragrant.
• Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
• Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
• Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
• Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
• Serve with cilantro garnish.

VEGETARIAN MULLIGATAWNY SOUP

Steps:

• Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
• Remove from heat and puree soup with an immersion blender until smooth.
• Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

CROCK POT VEGAN MULLIGATAWNY SOUP

Steps:

• Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
• Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
• Add yams, parsnips and apples.
• Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
• About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
• Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
• Taste and adjust salt, and other spices.
• Add back in vegetables and cook for another 30 minutes to meld flavors.