Mulligatawny Soup Recipe | Vegetarian Mulligatawny Soup

Mulligatawny soup, roughly meaning “pepper water” in Tamil (mulligatawny: milagai meaning pepper and tanni meaning water), is a classic fusion dish, invented in the early days of the British Raj in India by local cooks to meet the demands of their British employers for a soup or suitable first course. Because the notion of Indian soup recipes was more or less alien to Indian cuisine, Indian cooks came up with a heartier version of their “pepper water”, bulked up with vegetables and at times chicken or meat, creating a mulligatawny soup recipe to satisfy the palate of their British masters.

Mulligatawny soup is a delicious hybrid dish, amalgamating the culinary traditions of two cultures, and marrying different flavours and ingredients to form a soup that is both spicy and savoury, hearty and robust, and deeply satisfying.
 

The original version of this easy mulligatawny soup was a very thin and spicy broth, or curry soup, of lentils, fried onions, and curry masala powder, typically served over rice.
 

The mulligatawny soup history has evolved over the centuries and is now available in dozens of variations – and its difficult to define what an authentic mulligatawny soup is currently. It is most often made with mutton or poultry (chicken thigh, chicken breast), and sometimes with lamb. A popular version has chicken, vegetables, lentils, apples, and rice, a thick and creamy dish that is far removed from the original.
 

Like our veg mulligatawny soup recipe, many versions are vegetarian. Variations include recipes that incorporate garlic, onion, celery, red peppers, apple, carrot, tomato, parsnip, mushroom, leek, sweet potato, and spinach. Some contain rice, or even pasta and noodles. Some use coconut milk, almond milk, cashew nut, double cream, yogurt, half and half, or egg yolks as thickeners. Some recipes call for port wine.
 

For our vegetarian version of mulligatawny soup which we love and swear by, we use vegetable stock and keep the ingredients simple and the seasonings to a minimum compared to other recipes available. We thicken our mulligatawny soup with split red lentils (lal masoor dal), which provides a hearty element. The tempering adds a bit of depth and spice while the lime juice adds a welcome touch of acidity and citrusy freshness, balancing all the flavours nicely. Follow our quick and easy veg mulligatawny soup recipe to prepare a delicious and filling soup in 30 to 40 minutes. And if you need your mulligatawny soup vegan, then omit the butter and increase the olive oil.
 

Blend or puree mulligatawny soup for a silky-smooth texture.
 

Garnish with fresh coriander to add a pop of colour to the soup. You may also use mint leaves if you like.
 

Enjoy creamy, rich, flavourful, delicious, and comforting mulligatawny soup with some warm crusty bread on the side. A bowl of this yummy curry soup is perfect on a cold winter day.
 

Mulligatawny soup can be stored in the fridge for up to three days. We’ve heard that it also freezes well – though ours never lasts long enough for us to find out. You can make a large batch and freeze it in serving containers.
 

Learn how to cook British Indian culinary style vegetarian mulligatawny soup at home with all ingredients and easy cooking method below.
 

Or see all our Soup Recipes right here!