Ever heard of a soup whose name literally translates to ‘pepper water’? Don’t let that fool you! Mulligatawny is a classic Anglo-Indian soup that’s a symphony of flavors. This vegetarian version is a beautifully fragrant, light, and comforting bowl of goodness. We’re balancing warm curry spices with the subtle sweetness of apple and celery, creating a mildly spicy broth that’s both complex and incredibly easy to love. The final flourish? A garnish of crisp, uncooked apple for a delightful textural surprise. Get ready to fall in love with your new favorite soup!
Ingredients
• Makes 4 cups / 1 L
• 1 tbsp / 15 mL coconut or olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp / 15 mL minced fresh ginger
• 1 cup / 250 mL sliced celery
• 1 tbsp / 15 mL tomato paste
• 1 1/2 tsp / 7 mL curry powder
• 1/4 tsp / 1 mL celery seeds
• 1/4 tsp / 1 mL salt
• 1/4 tsp / 1 mL black pepper
• 4 cups / 1 L water
• 1/4 cup / 60 mL white basmati rice
• 1 apple, cored and diced
Instructions
1. Heat the coconut or olive oil in a large pot over medium heat. Add the diced onion, minced garlic, minced ginger, and sliced celery. Sauté for about 5 minutes, until the onion is soft and translucent.2. Stir in the tomato paste, curry powder, celery seeds, salt, and black pepper. Cook for 3 minutes, stirring constantly to toast the spices and prevent scorching.3. Pour in the water and add the basmati rice. Bring the mixture to a boil.4. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the rice is fully cooked and tender.5. Taste and adjust seasoning if necessary. Serve hot, garnished with the fresh diced apple.
Nutritional Information
• Per 1 cup / 250 mL servingCalories: 118Protein: 2 gFat: 4 gCarbohydrates: 22 gDietary Fibre: 3 gSodium: 152 mg(Percentage of calories: 6% protein, 26% fat, 68% carbohydrate)
Pro Tips
• For a richer flavor, substitute the water with an equal amount of vegetable broth.
• To make the soup creamier, stir in 1/2 cup / 120 mL of full-fat coconut milk during the last 5 minutes of cooking.
• Boost the protein by adding 1/2 cup / 100 g of rinsed red lentils along with the rice. You may need to add an extra cup of liquid.
• Adjust the spice level to your liking by adding a pinch of cayenne pepper or a finely minced chili with the other spices.
FAQ
Q: How can I add more protein to this vegetarian soup
A: To easily boost the protein, add 1/2 cup of rinsed red lentils at the same time as the rice. You will likely need to add an extra cup of liquid, like water or vegetable broth, to ensure the soup has the right consistency.
Q: Can I make this Mulligatawny soup creamier
A: Yes, for a wonderfully creamy and rich soup, stir in 1/2 cup of full-fat coconut milk during the final 5 minutes of simmering. Using vegetable broth instead of water also adds a richer flavor.
Q: How long does this soup last in the fridge
A: You can store leftover Mulligatawny soup in an airtight container in the refrigerator for up to 4 days. Note that the rice will continue to absorb liquid, so you may want to add a splash of water or broth when reheating.
