Vegan Mulligatawny Soup is deeply satisfying, comforting and delicious. A richly flavoured and creamy loaded with hearty root vegetables, apples and red lentils and curry powder.  

My take on the classic Anglo-Indian Mulligatawny soup that can be laid on the table in no time. Serve Mulligatawny soup with Rosemary & Sundried Tomato Soda Bread or Vegan White Bean Bruschetta for a wholesome and filling meal.

Let's start Veganuary with a BANG!

Vegan Mulligatawny Soup is deeply satisfying, comforting and delicious. A richly flavoured and creamy loaded with hearty root vegetables, apples and red lentils and curry powder.  My take on the classic Anglo-Indian Mulligatawny soup that can be laid on the table in no time


We would like to thank you for all your great support throughout 2019 and look forward to in the new year too.  JCO family wishes you all a very happy, healthy and prosperous 2020!


Actually, it is a bit of mouthful, it took me a few attempts in pronouncing it correctly.



Mulligatawny soup is a classic ANGLO-INDIAN version curry soup during the times of British Raj from the South Indian Cuisine.

The name originates from the TAMIL words MILAGAY (chilli) OR MILAGU (pepper) and TANNI (water or broth)

According to the early English cookbooks, Indian style Mulligatawny soup was very popular amongst the Britishers in India during the British Raj and by 1800s its recipe began to appear in the English cookbooks, obviously with their British version.

Traditional Indian version Mulligatawny soup is thin and prepared with Indian spices and ingredients such as tamarind, curry leaves, mustard seeds, red chillies, peppercorn and onion but not a single piece of meat added to this dish. This pepper water or broth (In south India known as Rasam) is eaten with a bowl of rice.

In Anglo-Indian Mulligatawny soup instead of tamarind, apples are added for the tanginess, meat and English vegetables are added as a variety for the British folks.  But in current times there are so many variations of this soup for you try it out, and we love this VEGAN MULLIGATAWNY SOUP version the best.

Thank god that the preparation of this soup is not as hard as the pronunciation.


This thick and creamy soup is totally plant-based, flavoursome and with correct textures and healthy too. This soup is made with easy to find basic ingredients such as apples, red lentils, lots of vegetables and aromatic spices.

Usually, in traditional Mulligatawny soup butter or ghee used for sauteeing the vegetables but in this recipe we have used oil and replaced the meat with red lentils for a protein punch.

For the creaminess, thick coconut milk goes in and finally topped up with lightly toasted cashews, fresh coriander and dry red chilli flakes.

It's a wonderful and cosy dish that will trigger that "can't stop eating" feelings!


To make our VEGAN MULLIGATAWNY SOUP, we used our Drew & Cole Soup Chef. This Soup maker is the fastest soup maker of its size, making fresh soup in 19 minutes. It acts as your one-pot soup solution.

It is a frying pan, saucepan, hob and blender all-in-one with no need to stand by the hob. Simple chop your ingredients, place in the soup chef, select either smooth or chunky and let the Soup Chef work its magic.

It even has a keep-warm function for 2 hours allowing the soup to be piping hot whatever your schedule, all directly served from your machine. The hardest task you have is choosing which soup to actually make!

The appliance has 4 cooking functions:

  1. Saute: non-stick hot plate to help create soups that are packed with flavour
  2. Smooth: hot soup ready in just 19 mins
  3. Smooth +: for cold soups/drinks and nut milk 
  4. Chunky: hot chunky soups ready in 25 mins
The Soup Chef extracts flavour and nutrients by alternating between cooking and blending. The Memory Function allows you to pause the cooking process for adding further ingredients or seasoning and it will then carry on where it left off. It is a generously sized 1.6L, serving up to 5 people. 

I really like the auto-clean function. By just adding a little soap to water, the soup chef handles the rest within 3 minutes. So easy to use! 

The Soup Chef is perfect for the New Year as we tackle those New Year's Resolutions to eat healthier. When the resolutions are as tough as they are, why not make life a little simpler with a helping hand from the Soup Chef?


  • It is wholesome, filling and totally plant-based, so you are helping yourselves and our planet.
  • This soup is loaded with beautiful, nutritious, inexpensive and easy to find ingredients. 
  • It is cosy, creamy and perfect for those cold wintery days when you just want a warm hug in a bowl. 
  • It is easy to make and can be done in 30 minutes, and 30-minute one-pot meal!
  • The great thing about this soup is that you can throw in whatever veggies you have on your hand at the time, skip the lentils if you want and add rice or orzo pasta. 
  • Above all this soup is packed with flavours, vibrant, comforting and insanely delicious.   


  • Apples- the star ingredient of this soup recipe, any firm and slightly tart apple will work fine. I like to add Granny Smith. 

  • Vegetables - fresh carrots, sweet potato, parsnip, onion, garlic, fresh red chilli, ginger and tomatoes.

  • Proteins - We have used Red lentils in this recipe. In Indian shops, sold as Masoor Ki Daal. 

  • Fats - We have used pomace olive oil to sautee the vegetables and coconut milk to make the soup extra creamy and rich. 

  • Spices and herbs - Along with curry powder,  I have used freshly ground black pepper and coriander leaves. 

  • Stock or Broth -  For a vegan soup you'll need vegan stock, you can use fresh or store-bought. The stock cubes work fine too for this recipe. Stock adds that extra layer of flavours to the soup. 

  • Nuts - roasted cashew nuts for crunch, flavours and good fats. 


  1. To make flavourful and delicious soup, if possible always use fresh ingredients, these are more tender and have fresh flavours.
  2. While sauteing the onion and garlic, be extra vigilant not to burn them or make extra brown as burnt onion and garlic give a bitter taste to the dish.  
  3. Do use fresh vegetable stock if possible, stale stock can totally ruin the taste of the soup.
  4. Be cautious in adding spices, extra or lots of spices does not make the soup tasty but only the right amount will do. 
  5. Always garnish your soup with finely chopped herbs, pour a little milk or cream. The soup looks more appetising with a bit of garnish. 


I don't have Curry Powder can I use Garam Masala instead?

Please note that curry powder and garam masala are not the same. You may use it, but the taste will differ. 

Can I add any other vegan protein-based ingredients in this soup?

Definitely yes, this soup can be prepared with whatever ingredients you have at that time. Tofu, Tofu Seitan or Tempeh is ideal or for a vegetarian option use paneer.

In the past, we have successfully made this soup using green lentils, yellow lentils, buckwheat groats and quinoa too. 

How to serve vegan mulligatawny soup?

The best way to serve soup is piping hot. Serve it in a ceramic bowl, top it up with coconut or almond milk, a heap of freshly chopped herbs such as coriander and freshly ground black pepper or red chilli flakes. 

What to serve alongside the vegan mulligatawny soup?

Since this soup is loaded with hearty ingredients, it is well-balanced and filling in itself, but a piece of Tiger Paws Crusty Bread, roasted vegetables or Vegan Thyme Oatcakes will be a treat if served with it. 

Is vegan mulligatawny soup suitable for freezing? 

100% yes, that's the beauty I like about this thick and creamy soup. In this dish, all the ingredients we have used are suitable for freezing. So without any worries make a double batch and freeze the leftovers. 

How to store vegan mulligatawny soup?

This soup stays absolutely delicious and fresh for a good couple of days in the refrigerator if stored in an airtight container. Whenever you want to serve, reheat in the microwave or in the pan over the stove. 


Plug on the soup chef, add oil and select the SAUTE button.

Once the oil is heated, add chopped onion.

Saute the onions until lightly pink, it may take a couple of minutes. Add ginger, garlic and chilli and fry for a minute or so.

Add all the vegetables and washed red lentils. Turn off the saute mode.

Mix all well with the wooden spoon and add stock and spices powders.

Close the soup chef with the lid and select the SMOOTH function.

When the programme has finished ( a couple of times you will hear the blender noise while it is blending the soup inside in between) open the lid, add coconut milk and mix it with the wooden spoon.

Check the seasoning and serve hot.

Vegan Mulligatawny Soup is deeply satisfying, comforting and delicious. A richly flavoured and creamy loaded with hearty root vegetables, apples and red lentils and curry powder.  My take on the classic Anglo-Indian Mulligatawny soup that can be laid on the table in no time

You may want to check out our other vegan recipes

Methi Corn Bhajiya - Fenugreek and Corn Fritters

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Anglo-Indian, Vegan, Mulligatawny soup, comfort soup
Lunch, Dinner
Yield: 4 servings

Vegan Mulligatawny Soup

Vegan Mulligatawny Soup

Have you tried this Vegan Mulligatawny Soup yet? Don't let this winter let go by without trying it, have it today. It is easy, inexpensive, quick and super delicious!
prep time: 10 Mcook time: 19 Mtotal time: 29 M


  • Soup Chef
  • Wooden spoon
  • 1 medium white onion roughly chopped
  • 3-4 garlic cloves
  • 1 medium-hot fresh red chilli roughly chopped
  • 1 TBSP. ginger peeled and roughly chopped
  • 2 TBSP. oil
  • 1 medium apple roughly chopped*
  • 2 carrots peeled and roughly chopped
  • 1 small sweet potato peeled and roughly chopped 
  • 1 small parsnip peeled and roughly chopped 
  • 1 small fresh tomato chopped**
  • 75g red lentils cleaned and washed***
  • 500ml low sodium vegetable stock 
  • 1 TSP curry powder
  • 1/2 TSP freshly ground black pepper
  • 250ml coconut milk
  • 2 TBSP. coconut milk
  • 2-3 TBSP freshly chopped coriander
  • 4 TBSP lightly toasted cashew nuts*
  • 1 TSP. dried red chilli flakes


How to cook Vegan Mulligatawny Soup

  1. Plugin your soup chef and select the SAUTE function.
  2. Add oil and allow to heat.
  3. Add onion and saute for 2 minutes, then add ginger, garlic and chilli.
  4. Use a wooden spoon to fry the mixture.
  5. Saute the mixture for another minute or so then add all the vegetables and red lentils.
  6. Cancel the SAUTE function. 
  7. Add stock and spice powders.
  8. Close the lid and select the SMOOTH function.
  9. This function will set for 19 minutes.
  10. When the programme has finished, carefully open the lid and add coconut milk.
  11. Mix it well with the wooden spoon.
  12. Check the seasoning.
  13. Straight away serve in a bowl and top it up with coconut milk, cashews and red chilli flakes.
  14. Enjoy!


* If you prefer to peel the apple, you can. We did not and we didn't find any peel in the soup.
** Don't have a fresh tomato? Use tinned ones or use tomato puree.
*** We like to wash our lentils and rice before we use them, but if you prefer not to it is totally fine.
Fat (grams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Disclaimer- I was gifted Drew & Cole 1.6L Soup Chef, and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you, Drew & Cole team.

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