Mulligatawny soup

There are many variations on this Anglo-Indian soup, and this one was inspired by Sanjeev Kapoor. He cooks everything together, then only keeps the broth.

I wanted to have a soup with a bit of texture, so I tweaked the recipe a bit, changing the proportions and keeping some solids, without compromising on the flavours. Now, this soup is absolutely comforting, and I would not have an issue eating it all summer long. It is completely satisfying, nutritious and good for you. It must be, as it is vegan and primal diet friendly.

Use only a No Salt Added vegetable broth, because cooking this for an hour or so intensifies the flavours, and your soup will be too salty if using regular broth or even the low salt versions.

Now, a funny story. I went to a food photography course in Montreal two weeks ago, and we were talking about new trends in food photography. One of them is having a minimalistic approach, a bit like the photo in this post, a photo that I showed to the photographer giving the class. Now, after seeing the picture, her only comment was: ”that you certainly can have a minimalistic approach, as long as the food actually looks appetizing.”

Think what you want of how it looks, it is actually pretty darn good.

Mulligatawny soup

  • Servings: 4
  • Difficulty: easy
  • Print


1 tablespoon neutral oil (I use avocado oil)
2 litres No Salt Added vegetable broth
2 or 3 dried red chiles
2 cinnamon sticks
6 whole cloves
6 green cardamom pods, cracked
1 rounded tablespoon coriander seeds
1 1/2 teaspoon cumin seeds
3 bay leaves
1 teaspoon black peppercorns
4 cm piece ginger, chopped
6 cloves garlic, chopped
1 onion, chopped
20 fresh curry leaves
1 green apple, chopped
1/3 cup red lentils
1 or 2 carrots, peeled, sliced lengthwise then sliced
1 or 2 zucchini, quartered lengthwise, then sliced
1 teaspoon ground turmeric
1/3 cup fresh coconut (or frozen shredded coconut)
2 tablespoons chickpea flour
1 teaspoon sea salt, or to taste


  1. Heat the oil over medium heat. Stir in all the spices except the turmeric, the onion, the ginger, the garlic, the curry leaves and cook until fragrant, about three minutes.
  2. Add the apple and stir for one minute.
  3. Add the vegetable broth, cover and bring to a boil, then reduce to simmer and cook, partially covered, for 30 minutes.
  4. Pass the soup through a fine sieve and discard all the solids, keeping only the broth.
  5. Bring the broth to a boil again, add the lentils, carrots, zucchini, coconut and turmeric and simmer, partially covered, until the vegetables are tender.
  6. During that time, heat a non-stick pan over medium heat and toast the chickpea flour until golden brown, then add it to the soup.
  7. Taste and season with salt. Serve immediately.

Mulligatawny soup

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