Source: Veggie mulligatawny soup

Vegetarian Mulligatawny Soup

Course Lunch
Cuisine British
Keyword Soup, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people


  • 2 tbsp olive oil
  • 2 onions chopped
  • 1 red pepper deseeded and finely chopped
  • 2 cloves garlic peeled and crushed
  • 1 tbsp curry powder
  • 2 tbsp tomato puree
  • 400 g coconut milk 1 tin
  • 0.5 swede peeled and finely chopped
  • 2 carrots peeled and finely chopped
  • 2 parsnips peeled and finely chopped
  • 100 g red lentils
  • 750 ml vegetable stock


  • Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened.
  • Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste.
  • At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two).
Categories: Lunch


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