Vegan Mulligatawny Soup
This Indian mulligatawny soup with rice and red lentils is packed with flavor and nutrition for a filling soup that's sure to be a new favorite.
Servings: 6
Ingredients
- 1 medium onion, diced 2 cups, 300 g
- 1 jalapeno pepper, seeds removed and diced 50 g
- 1 tbsp olive oil 15 mL
- 2 granny smith apples, cored and diced 2 cups, 300 g
- 3 stalks celery, diced 1 cup, 125 g
- 4 cloves garlic, minced 10 g
- 1- inch piece fresh ginger, minced 20 g
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/4 teaspoon cardamon
- 1/4 teaspoon nutmeg
- 3 medium carrots, peeled and diced approx. 1 3/4 cups, 225 g
- 1 cup uncooked red lentils, rinsed 200 g
- 1/2 cup uncooked basmati or jasmine rice, rinsed 100 g
- 1 can diced tomato 28oz./769 ml
- 6 cups vegetable stock 1500 ml
- 1 can light coconut milk 14oz.
- salt and black pepper
Instructions
- Heat the olive oil in a large pot over medium heat, add the onion, jalapeño peppers and a pinch of salt and pepper and sauté for 5 minutes until softened and fragrant.1 medium onion, diced, 1 tbsp olive oil, 1 jalapeno pepper, seeds removed and diced
- Add the diced apples, celery, garlic and ginger and cook for another 3 minutes, stirring often.2 granny smith apples, cored and diced, 3 stalks celery, diced, 4 cloves garlic, minced, 1- inch piece fresh ginger, minced
- While the vegetables are cooking, mix together all of the spices in a small dish. Add the spice mixture to the pot, stir well and cook for another 2 minutes. If the pot starts to dry out, add a splash of vegetable broth or water.1 teaspoon cumin, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1/4 teaspoon cardamon, 1/4 teaspoon nutmeg
- Add the rice and lentils and stir well to coat with the spices, then stir in the carrots, diced tomatoes and vegetable broth and simmer lightly for about 20 minutes until the rice and lentils are cooked.3 medium carrots, peeled and diced, 1 cup uncooked red lentils, rinsed, 1/2 cup uncooked basmati or jasmine rice, rinsed, 1 can diced tomato , 6 cups vegetable stock
- Stir in the coconut milk and season to taste with salt and pepper.1 can light coconut milk
- Use an immersion blender in the pot and "pulse" 3-4 times to create some texture. We're looking for a slightly chunky soup so don't pulverize it completely, just a few pulses should do the trick. If you don't have an immersion blender, transfer a couple scoops to a blender, pulse a few times then pour back into the pot with the unblended soup.
- Top with freshly chopped cilantro, crushed cashews or peanuts and a squeeze of lemon juice or lime juice. Serve with a slab of crusty bread, naan or roti for dipping.
Video
Notes
Store in an air tight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the fridge if frozen. Reheat as needed on the stovetop or in the microwave until heated to your preference.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 46g | Protein: 9g | Fat: 8g | Sodium: 280mg | Fiber: 8g