Vegan
Vegetable Mulligatawny Soup
With fall upon us, I thought I would share one of my favorite soup recipes. This vegetable mulligatawny soup is often included in my meal prep menus at home because it’s a gourmet one-pot wonder and a complete meal on its own. It's a crowd-pleaser and can easily be made vegan or adjusted with chicken broth and diced chicken. I like to prepare it the day before I plan to serve it so that the spices have time to blend together. It freezes really well.
Recipe Info
Difficulty:
Easy
Prep Time:
20
minutes
Cook Time:
60
minutes
Total Time:
80
minutes
yield:
12 Servings
Dietary Info:
Vegan
Ingredients
- 1 Tbsp sesame oil
- 1 onion, small diced
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, peeled and minced
- 1 celery
- 1 carrot
- 1 cup diced zucchini
- 1 Tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- 1 cinnamon stick
- ¼ tsp red chilli flakes
- 1 cup red lentils
- ½ cup basmati rice
- 8 cups vegetable stock
- ½ apple, peeled diced
- ¼ cup raisins
- 1 cup coconut milk
- Salt & pepper to taste
- ½ lime or lemon juiced
- Cilantro, minced to garnish
Instructions
- In a soup pot, heat the sesame oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Then add the garlic and ginger, continuing to cook until fragrant, about 1-2 minutes. Next, add the celery, carrots, and zucchini, cooking for an additional 3-5 minutes.
- Add the curry powder, cumin, turmeric, and cinnamon stick, stirring until the spices are evenly combined. Then, add the red lentils, basmati rice, chicken stock, apples, and raisins. Bring the soup to a boil, then reduce the heat to low and allow it to simmer slowly.
- Once the rice is tender, season the soup with coconut milk, salt, pepper, and lime juice. Garnish each bowl with chopped cilantro.
Tips
Vegan