Vegan Mulligatawny Soup Recipe By Kavneet Kaur

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Ingredients for Vegan Mulligatawny Soup

1 Tablespoons Brio Virgin Olive Oil

1 Count RED ONION

2 Count FRESH PEELED GARLIC

1 Count CARROT - LOOSE CARROTS

1 Count CELERY

1 Count RED BELL PEPPER

1 Count APPLE GOLDEN DELICIOUS (apples)

1 Tablespoons Curry Powder

1 Tablespoons AaCHI CUMIN POWDER

1 Tablespoons AaCHI CORIANDER POWDER

1 Tablespoons AaCHI TURMERIC POWDER

1 Tablespoons DEEP KASHMIRI RED CHILLI POWDER

1 Cup GOYA RED LENTILS

4 Cup SAFFRON ROAD VEGETABLE BROTH LOW SODIUM

1 Count TOMATOES - CONTADINA STEWED

1 Count LEMON LARGE

10 Count Fresh Cilantro

1 Tablespoons Tata Salt

1 Tablespoons ASLI BLACK PEPPER

Mulligatawny soup is a vegetarian soup with origins in Indian cuisine, but has been adapted in various ways around the world. It typically contains a mix of vegetables, lentils, and spices such as curry powder, cumin, coriander, and turmeric. The soup is often finished with a splash of coconut milk and lemon juice, giving it a creamy and tangy flavor. It can be served on its own or over a bed of cooked rice for a more filling meal. Overall, mulligatawny soup is a delicious and healthy option for those looking for a flavorful vegetarian dish.

Preparation Method for Vegan Mulligatawny Soup Recipe

Step 1:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute until they become translucent and fragrant.

Step 2:

Add the carrot, celery, bell pepper, and apple to the pot. Cook for about 5 minutes, until the vegetables start to soften.

Step 3:

In a small bowl, combine the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir the spice mixture into the pot and cook for another minute to toast the spices.

Step 4:

Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.

Step 5:

Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture.

Step 6:

Return the soup to the pot and stir in the coconut milk and lemon juice. Season with salt and pepper to taste.

Step 7:

Simmer the soup for an additional 10 minutes to allow the flavors to meld together.

Step 8:

Serve the mulligatawny soup hot, garnished with fresh cilantro. You can also serve it over cooked basmati rice for a heartier meal.

The below nutrition information is approximate based on the specific ingredients used and serving size.

Calories : 260

Cholesterol : 0 mg

Dietary Fiber : 11 g

Total Fat : 10 g

Sodium : 870 mg

Sugars : 8 g

Saturated Fat : 6 g

Total Carbohydrates : 35 g

Protein : 11 g

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Vegan Mulligatawny Soup Recipe