Vegan Mulligatawny
This hearty Vegan Mulligatawny is a warm hug in a bowl, filled with spices and nourishing ingredients that make me feel cozy every time I make it.
I first stumbled upon Mulligatawny soup during a chilly autumn day, and oh, did it warm my soul!
The blend of spices and creamy texture just makes me feel so comforted.
I love making this dish because it combines whole foods with vibrant flavors, and it’s a great way to use up whatever veggies I have in the fridge.
Plus, it’s super easy to whip up, making it a perfect weeknight meal!
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the veggies based on what you have—zucchini and bell peppers work beautifully too! I love using full-fat coconut coconut milk for its creaminess, but you could go for light if you prefer. Red lentils are great because they cook quickly and break down nicely, giving the soup a lovely texture.
Tips & Notes
- •I love adding a splash of lime juice right before serving for a fresh zing!
- •If you want to bulk it up even more, toss in some cooked quinoa or chickpeas.
Recipe Variations
- •Sometimes, I’ll throw in some sweet potatoes for added sweetness and nutrients.
- •For a bit of crunch, try topping it with toasted coconut flakes or chopped nuts.
Storage & Freezing
This soup stores really well in the fridge for about 4-5 days. Just reheat gently on the stove, adding a splash of water if it thickens too much. You can also freeze it for up to 3 months—just let it cool completely before transferring to freezer-safe containers.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! Mulligatawny actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.
Is it spicy?
The spice level is quite mild, but you can always add more curry powder or some chili flakes if you like a kick!
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This hearty Vegan Mulligatawny is a warm hug in a bowl, filled with spices and nourishing ingredients that make me feel cozy every time I make it.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the curry powder and ground cumin, stirring to coat the vegetables. Let them cook for about 1-2 minutes to bloom the spices.
- 4
Pour in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes.
- 5
Once the lentils are tender, stir in the coconut coconut milk and chopped spinach. Allow it to simmer for another 5 minutes.
- 6
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if you like!
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