Vegetarian Mulligatawny Soup Recipe

Name: Vegetarian Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 stalk celery, chopped; 2 tablespoons vegetable oil (or traditionally, ghee); 1 small chili, seeded and chopped (or a pinch of cayenne); 1 teaspoon turmeric; 1 tablespoon coriander; 4 cups vegetable stock; 1/2 teaspoon salt; 1 medium carrot, chopped; 1 large potato, cubed; 1 red bell peppers or 1 green bell pepper, seeded and chopped; 1 tomatoes, chopped; 1/2 cup unsweetened grated coconut; 1 cup coconut milk; 2 tablespoons lemon juice or 2 tablespoons lime juice; 2 teaspoons cilantro (optional)

Servings: persons

1 medium onion, chopped
1 stalk celery, chopped
2 tablespoons vegetable oil (or traditionally, ghee)
1 small chili, seeded and chopped (or a pinch of cayenne)
1 teaspoon turmeric
1 tablespoon coriander
4 cups vegetable stock
1/2 teaspoon salt
1 medium carrot, chopped
1 large potato, cubed
1 red bell peppers or 1 green bell pepper, seeded and chopped
1 tomatoes, chopped
1/2 cup unsweetened grated coconut
1 cup coconut milk
2 tablespoons lemon juice or 2 tablespoons lime juice
2 teaspoons cilantro (optional)

1
In a soup pot, saute the onions in the ghee for 5 minutes.
2
Add chili, turmeric and coriander.
3
Saute for 2 to 3 minutes, stirring.
4
Add the stock and the vegetables.
5
Simmer for 10 to 15 minutes, until veggies are tender.
6
Add the coconut, coconut milk and cook for a further 5 minutes.
7
Remove from heat and let cool for a few minutes.
8
Add lemon juice and cilantro.
9
The longer this soup sits, the better its flavor.
10
Re-heat gently before serving.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium onion, chopped, 1 stalk celery, chopped, 2 tablespoons vegetable oil (or traditionally, ghee), 1 small chili, seeded and chopped (or a pinch of cayenne), and more.

Yes, Vegetarian 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.

Vegetarian Mulligatawny Soup

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