Vegetarian Mulligatawny Soup

November 17, 2023mayurisjikoni
Blog post

Recipe: Vegetarian Mulligatawny Soup

Vegetarian Mulligatawny Soup is a veggie version of the famous Mulligatawny Soup from the Indian Cuisine. Generally chicken or meat is added to this vegetable, lentil, curry powder soup. I’ve prepared a vegetarian version which is wholesome, nutritious, filling and so deliciously creamy. This soup is not spicy or hot but has subtle flavours of the curry powder used.

Sharing This Recipe With FoodieMonday/Bloghop & Foodies_Redoing Old Posts

To celebrate India’s Republic Day, we decided on the theme Colonial Inspired Cuisine. My contribution towards this themeis a curry house staple, mulligatawny soup. This soup was created by the cooks or khansamas for the British Officers and Memsahibs who enjoyed the traditional peppery Tamil rasam but would only eat it as a soup course. So the popular  Tamil pepper water or pepper broth millagu thanni gave birth to a soup where curry powder, apple, chicken broth were added to it.

During the British Raj (British rule in the Indian Subcontinent), the cooks or khansamas innovated new dishes which combined some local flavours with those of Britain and Europe and vice versa. Thus during that era chutneys, salted beef tongue, kedegree, ball curry, fish rissoles, cutlets, chops, foogath, pantheras, mulligatawny soup etc. became very popular. The fusion between the local and British food gave birth to the Anglo Indian Cuisine.

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Foodies_Redoing Old Posts

This Vegetarian Mulligatawny Soup was first posted on 23/01/2017. Back then I had posted a chunky version of the soup and had used split pigeon pea lentils (toor dal). This time I’m sharing the pureed version and also have used only puy lentils.

British Food Scene

When one thinks of English food, usually fish and chips, shepherd pies with mushy peas or a roast with yorkshire pudding comes to the mind. But England’s most popular food are not chips, scones, crumpets or yorkshire pudding but it is chicken tikka masala. British food  scene has changed ever since the East India Company touched the shores of the Indian Subcontinent in the mid 18th Century. Everything from cocktails, soups to main dishes and desserts changed. Not only did the British assimilate a lot of the local spices and methods of cooking but they in turn introduced a variety of dishes to the locals which got adopted and changed to suit their taste buds.

British Raj Era

Curry houses became fashionable during the Victorian era as British officers and their wives or mothers took back new variations of the British food. In 1861 Isabella Beeton  added a recipe of the ‘curry powder’ in her book ‘Book of Household Management.’ The word curry is derived from the Tamil word ‘kari’ which means a sauce or relish for rice. Spices blended together was given the name curry powder which to date is used commonly by the British and their former colonies but not so commonly used in the Indian Subcontinent.

Its also during the British Raj that Dak Bungalow cuisine and Railway cuisine was born. Dak Bungalows were resting places for the Britishers when they toured. The cooks or khansamas would have to quickly prepare meals for them with whatever was available. If they travelled by rail, they usually relaxed and dined in the plush first class where dishes like Railway mutton curry were prepared for them. Some of the famous dishes cooked back then and still prepared today by the Anglo Indian community are Dak Bungalow Chicken, Hawildar’s Dal Tadka, Dimer Dalna and Jhalfrezi to name a few. Anglo Indian food developed around Calcutta added mustard and mustard oil to their preparations and in the south coconut milk and curry leaves were used. Check out Bridget White Kumar’s blog site for more information about the Anglo Indian Cuisine and recipes.

Post British Raj

The British have long left the Indian Subcontinent but we can still  find some Clubs/Restaurants serving steak pies, bread and butter pudding, mulligatawny soup, beer batter fish, mutton ball curry, country captain chicken. They still observe the ‘propah’ English etiquette while using the facilities.

Mulligatawny Soup Today

Today Mulligatawny soup has many variations. Different lentils like split pigeon pea, mung dal, split puy lentils are used to add a slightly thick base. Variety of vegetables like carrots, potatoes, onion, celery, cauliflower are added along with either chicken or meat pieces. The curry powder is made according to the taste of ones palate. Some prefer to have a wholesome soup with chunks of vegetables and meat while others puree it into a thick soup.

Add any vegetables of your choice. Use a mixture of lentils or dals. The curry powder adds a distinct flavour so do make a small batch at home.

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My Version Of Vegetarian Mulligatawny Soup

Being a vegetarian I made a vegetable mulligatawny soup. I read up many recipes by fellow bloggers and chefs and no one recipe was what I wanted to prepare. So I took a bit from most and developed my own concoction of the soup, using curry powder. In Kenya (a former British colony) we are quite use to the idea of using curry powder in our cooking.


Ingredients Required For Vegetarian Mulligatawny Soup


I have used puy lentils, the orange one. Can use the brown puy lentils, split pigeon pea (toor dal), moong dal. Can use a mixture of them. I prepare to soak lentils in warm water for at least 15-20 minutes. This enables them to cook faster.


An important ingredient, so don’t skip it. Add according to your taste.


Wash the stick very well before slicing it. The inner groove of the stick sometimes harbours dirt.


Preferably a green one but can also use the normal red or pink ones. Core and cut the apple into cubes.

Potato | Sweet Potato

Peel and cut into cubes.


Peel and cut into chunks.


Use any of your choice, white, yellow or red. Peel and chop.


Peel and cut into slices.


Peel and cut into pieces.

Other Vegetables 

Use  pumpkin, cauliflower, parsnip, zucchini, etc. I have used sweet potato as that is what I had in my fridge. Make up the vegetables to about 1-2 cups.

Olive Oil | Coconut Oil |Butter 

Omit butter for a vegan version of this soup. I have used olive oil.

Vegetable Stock

Add a cube of vegetable stock or powder to normal water. Or if you get ready made vegetable stock use that.


Add according to your taste.

Coconut Milk

Use fresh or canned.

Lemon Juice | Tamarind Water

Use whatever is available. Add when the soup is ready.

Cooked Rice

Usually Mulligatawny Soup is served with a bit of cooked rice on top. Just about 1 tbsp per person. Remember this is a soup and not a curry.

For The Curry Powder:

  • Cumin Powder
  • Coriander Powder
  • Turmeric Powder
  • Red Chilli Powder, mild




Vegetarian Mulligatawny Soup is a veggie version of the famous Mulligatawny Soup from the Indian Cuisine. Generally chicken or meat is added to this vegetable, lentil, curry powder soup. I've prepared a vegetarian version which is wholesome, nutritious, filling and so deliciously creamy. This soup is not spicy or hot but has subtle flavours of the curry powder used.
5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
SOAKING TIME 15 minutes
Total Time 40 minutes
Course Light Meal, Soup, Starter
Cuisine Indian
Servings 4



  • ½ cup puy lentils orange one, washed and soaked
  • cup sweet potato cubes
  • 1 medium carrot peeled and cut into chunks
  • 1 medium onion peeled and cut into chunks
  • ¼ tsp turmeric powder
  • 1 large green apple diced
  • 1 stick celery washed and sliced
  • ½ cup coconut milk
  • 2-3 cups vegetable stock or water
  • 1 tbsp virgin coconut oil or olive oil
  • tsp salt
  • 1 inch ginger peeled and chopped
  • 2-3 cloves garlic peeled and chopped
  • 6-8 peppercorns
  • 1 tbsp lemon juice or tamarind water
  • 2 tbsp fresh coriander chopped
  • ½ cup rice cooked


  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp red chilli powder


  • Mix the spices for the curry powder and keep on the side till required.
  • Wash and soak the lentils in 1 cup warm water for 10-15 minutes.
  • Drain out the water.
  • Heat oil over medium heat in a saucepan.
  • Add peppercorns and allow them to sizzle in the oil.
  • Add onion, ginger and garlic. Stir fry for 2-3 minutes till it becomes a bit soft.
  • Add the vegetables, apple and drained lentils.
  • Mix well.
  • Allow the mixture to cook for 3-5 minutes without adding water or stock.
  • Add the vegetable stock, and cover the pan. Simmer the mixture till the vegetables and lentils are cooked.
  • Stir the mixture in between and make sure there is enough stock or water.
  • For a smooth soup, puree the mixture completely. Can also puree it partially. Or serve it as a chunky soup.
  • Add salt, curry powder, lemon juice and coconut milk. Mix well.
  • Simmer the soup till it becomes hot.
  • Add chopped fresh coriander.
  • Serve the soup in bowls and top it with cooked rice.


  • Use vegetables of your choice.
  • You may use a mixture of the lentils.
  • Adjust the spices according to your taste.
  • If ready made tamarind paste is not available then you will have to soak the tamarind in hot water for 20-30 minutes. Then press it through a sieve to get tamarind water.
  • Puree the soup completely, partially or serve it as a chunky soup.
  • Generally the curry powder has ½ tsp turmeric powder. I reduced it to ¼ tsp as I add some to the soup while cooking it.
Keyword how to make mulligatawny soup, mulligatawny soup recipe, vegetarian mulligatawny soup

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  • Seena Koshy

    January 23, 2017 at 4:21 pm

    Very healthy Soup Mayuri..

  • Mina Joshi

    January 23, 2017 at 7:57 pm

    Oh I would love this soup hot with some crusty bread. This brings back memories of when I came to UK. Heinz Mulligatawny soup used to be my favourite tinned soup!! Home made tastes so much better but in those days, I couldn't cook much so opening a can was the easy option.

  • Nayna Kanabar

    January 23, 2017 at 8:17 pm

    This sounds like a great version of the mulligatawny soup. It looks hearty and delicious and perfect fir the freezing cold weather we ate experiencing here inUK

  • Rupal Patel

    January 23, 2017 at 8:42 pm

    Great share… love ur version..

  • Shobha

    January 23, 2017 at 10:21 pm

    Looks so delicious. Dal is my favourite, This is quite nutritios and filling with all the veggies added to it.

  • alkajena

    January 24, 2017 at 2:03 am

    I love your version of soup …Will try for sure

  • Pushpita Singh

    January 24, 2017 at 5:09 am

    Loved your version of the Mulligatawny soup. Bookmarking the recipe Di!

  • Shreelekha Patel

    January 24, 2017 at 1:19 pm

    For cold January in UK…this would be perfect supper.
    Like the seseme topped bread that is in the photo, is it
    one of your breads' Mayuri?

  • Mayuri Patel

    January 24, 2017 at 5:05 pm

    Thank you Seena.

  • Mayuri Patel

    January 24, 2017 at 5:07 pm

    Till now I didn't make the soup thinking it would taste like sambhar,but I was really surprised when I tasted it in India. Yes home made is the best. Try it.

  • Mayuri Patel

    January 24, 2017 at 5:08 pm

    Thanks Nayna, its filling too… a meal on its own.

  • Mayuri Patel

    January 24, 2017 at 5:09 pm

    It is Shobha and a good way to have a protein rich meal especially for vegetarians.

  • Mayuri Patel

    January 24, 2017 at 5:10 pm

    Thanks Alka.

  • Mayuri Patel

    January 24, 2017 at 5:11 pm

    Thank you Pushpita, do try it, its yummy.

  • Mayuri Patel

    January 24, 2017 at 5:12 pm

    Thank you Rupal.

  • Mayuri Patel

    January 24, 2017 at 5:13 pm

    Thank you Shreelekha. Yes, I baked the bread at home. Recipe coming up soon on the blog.

  • Rupal Patel

    January 24, 2017 at 9:31 pm


  • Preethi Prasad

    January 24, 2017 at 10:44 pm

    Loved your version of Soup.Would love to have a hot cup with some toasted bread in this cold weather.

  • Sujata Roy

    January 25, 2017 at 2:29 am

    Sounds interesting and super healthy. My type dish. Thanks for sharing. Loved the write up too.

  • Kriti Singhal

    January 25, 2017 at 7:38 am

    What an interesting write up Mayuri Di.. Love the way you figure out details and utilize it.. Simply amazing recipe and amazing post.. 🙂

  • Saswati Hota

    January 26, 2017 at 4:50 am

    Lovely share dee in the forces also the stewards are made to learn most of the Anglo Indian dishes you have mentioned in the post ..the practice is being followed since the British era.

  • Nisa@flavour Diary

    January 26, 2017 at 9:33 am

    Loved the protein rich soup n pics dee

  • Mayuri Patel

    January 27, 2017 at 5:26 pm

    Thank you Nisa.

  • Mayuri Patel

    January 27, 2017 at 5:28 pm

    I didn't know that Saswati. I thought its only the old Cubs that still made the Anglo Indian Cuisines besides the Anglo Indian families.

  • Mayuri Patel

    January 27, 2017 at 5:29 pm

    Thank you Kriti.

  • Mayuri Patel

    January 27, 2017 at 5:29 pm

    Thank you Sujata.

  • Mayuri Patel

    January 27, 2017 at 5:30 pm

    🙂 🙂 Didn't know its that cold in Singapore.

  • Priya Srinivasan

    November 23, 2023 at 6:04 am

    5 stars
    Oh my god, what an amazing color on the soup mayuri ji, just loving it! I never knew mulligatawny soup has apples too! I m definitely making it, since it is the soup season! Gorgeous one, hearty and delish !

    1. mayurisjikoni

      November 23, 2023 at 3:56 pm

      Thanks Priya, has one apple preferably green to add a bit of tangy. As mentioned in the blog post can be served chunky, partially blended or fully blended. Try it, am sure you’ll love it.

  • Sandhya Ramakrishnan

    November 27, 2023 at 11:08 am

    5 stars
    So many different versions of mulligatawny soup. I love the blended version and really like the blend of vegetables (and fruit) that you have used. I love creamy soup and this with the coconut milk is perfect.

    1. mayurisjikoni

      November 27, 2023 at 5:46 pm

      Thank you so much Sandhya. What I like about this recipe is that one can enjoy the way they like, blended, partially blended or chunky.

  • Veena Krishnakumar

    November 27, 2023 at 1:28 pm

    5 stars
    Wow. First I would like to say that the colour of the soup is just awesome. What a detailed weite up about the soup.
    Seeing the ingredients , I am seeing apple. Never knew apple to be a part of a soup. Must try this lovely recipe

    1. mayurisjikoni

      November 27, 2023 at 5:44 pm

      Thank you so much Veena. Apples are pretty common as an ingredient in soups and stews especially during Fall season. Do try this Indian Soup, am sure you’ll love it.

  • Kalyani

    November 29, 2023 at 10:29 pm

    5 stars
    Mulligatawny soup with coconut, puy lentils & apples is such a delicious soup esp for the winter season.. the pictures are so captivating, Mayuri

    1. mayurisjikoni

      November 30, 2023 at 5:48 pm

      Thank you so much Kalyani.We love how filling and comforting it is especially during winter.

  • Jayashree.T.Rao

    December 5, 2023 at 9:24 am

    5 stars
    Liked the mulligatawny soup, it has a touch of spices, lentils and veggies. Looks filling and ideal for the cold nights. Will make it soon.

    1. mayurisjikoni

      December 8, 2023 at 4:51 pm

      Thanks Jayashree, enjoy it when you try out the recipe.

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