Vegan Mulligatawny Soup Recipes

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VEGAN MULLIGATAWNY SOUP



Vegan Mulligatawny Soup image

Mulligatawny soup is an Indian inspired British chicken soup. Our vegan version uses items already in your cupboard; warming spices,tomato, and yellow split peas or dal.

Provided by Renee Pottle

Number Of Ingredients 13

2 Tablespoons olive oil
1 medium onion
2 cloves garlic
1 1/2 Tablespoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
2 cups tomato puree
2 cups yellow split peas
6 cups water or vegetable broth
2 cups vegetarian chicken substitute
3 Tablespoons lemon juice

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



Madhur Jaffrey's Vegan Mulligatawny image

Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!

Provided by Keee8698

Categories     Lentil

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 19

1 tablespoon whole black peppercorn
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Madras curry powder
1/2 teaspoon hot curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1 (15 ounce) can chickpeas, drained and rinsed
6 small yukon gold potatoes, diced
1 cup split red lentils, rinsed
6 cups vegetable stock
1 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can coconut milk
1 tablespoon chopped cilantro, to garnish

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



Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

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.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

CROCK POT VEGAN MULLIGATAWNY SOUP



Crock Pot Vegan Mulligatawny Soup image

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Provided by Chef George S.

Categories     Low Protein

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

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.

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