Crock Pot Vegan Mulligatawny Soup – a delicious recipe with yellow split peas, brown rice, water, salt, olive oil, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
2
Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
3
Add yams, parsnips and apples.
4
Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
5
About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
6
Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
7
Taste and adjust salt, and other spices.
8
Add back in vegetables and cook for another 30 minutes to meld flavors.
343
kcal
Calories
4
g
Fat
67
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup yellow split peas, 3/4 cup brown rice, 5 cups hot water, 1 teaspoon salt, and more.
Yes, Crock Pot Vegan Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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