Vegetable Mulligatawny: Easy Soup Recipe

One of the most popular soups of Indian origin is mulligatawny soup. The traditional version of the soup is a vegetarian peasant dish made using lentils or vegetables with stock, rice, and spices. There are multiple recipes for vegetable mulligatawny soup, as Indian families have passed their recipes through the generations, and different cultures have adapted the traditional Indian dish. For non-vegetarians, there are also meat versions of the dish, including lamb mulligatawny and chicken mulligatawny.

Our recipe for vegetable mulligatawny soup is hearty, full of flavour, and easy to adapt to the ingredients you have at home. It is also a budget-friendly vegetarian dish that is simple enough for cooking novices to make. Here is how to make our vegetable mulligatawny soup recipe.

Additional Tips and Other Information

• If you like spice in your soup, try our spiced parsnip soup, Moroccan chickpea soup, Thai coconut and vegetable soup, hot and sour soup, butternut squash and chilli soup, and prawn laksa.
• Those who enjoy vegetable soups may like our traditional vegetable soup, Winter vegetable soup, and country vegetable soup.
• You can make this soup in a soup maker or catering soup kettle, but it is best if you choose a function that does not blend the soup.
• Adapt the spice levels to suit your tastes, and experiment with different herbs and spices.
• Omit the yoghurt if you want to make this a vegan Indian soup.
• If you are not vegetarian, you can use a meat stock instead of vegetable stock if you prefer.
• Add or replace any vegetables in the vegetable mulligatawny soup recipe with your choice of vegetables or what you have at home. Some excellent options include green beans, courgettes/ zucchini, parsnips, and sweet potato.

🧊 Storage Tips for Vegetable Mulligatawny Soup

Refrigeration

• Store the soup in an airtight container for 3–4 days.
• As it sits, the lentils will continue to thicken the broth — simply add a splash of water or stock when reheating to loosen the texture.
• Reheat gently over medium heat, stirring occasionally to prevent sticking.

Freezing

• Vegetable Mulligatawny freezes very well because it contains no dairy.
• Freeze in portioned containers for up to 3 months.
• Thaw overnight in the fridge, then warm slowly on the hob, adding extra liquid if needed.

Make‑Ahead Tips

• The flavours deepen beautifully after a day, making this an excellent make‑ahead soup.
• If adding fresh herbs or a squeeze of lemon, do so after reheating, not before storing — it keeps the flavour bright.
• For a creamier version, add coconut milk only after thawing, as it can separate if frozen.

⭐ Summary

Vegetable Mulligatawny is a vibrant, aromatic soup that blends Indian spices with hearty vegetables and lentils to create a comforting, flavour‑packed bowl. It’s naturally warming thanks to curry powder, ginger, and garlic, while tomatoes add a gentle sweetness that balances the spice beautifully. This vegetarian version is wholesome, nourishing, and wonderfully satisfying — ideal for cosy evenings, easy meal prep, or anyone craving a fragrant, feel‑good soup. With its rich broth, tender vegetables, and layers of spice, Vegetable Mulligatawny is a delicious fusion of comfort and tradition.