This veggie mulligatawny soup is a warm and comforting bowl of carrots, celery, chickpeas, rice and spices. It also has apple in it which adds just a touch of sweetness. This delicious Indian-inspired soup is a family favorite!
For more Indian flavors, try my tofu curry with vegetables.
While the name is definitely unique, the flavors of this soup are warm and familiar. The broth is super flavorful and the chickpeas are the perfect substitute for chicken, which it often has.
It has vegetables you probably have in your fridge - carrots and celery. Add in a grated apple, onion, rice and a can of chickpeas, and you'll have this amazing soup. It's literally my all time favorite soup!
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Why You'll Love this Recipe
- Comforting: This is the ultimate comfort soup. I'm not sure why, but it reminds me of classic chicken and rice.
- Family friendly: Everyone loves this soup. I often bring it to get togethers.
- Flavorful: No bland soup here! It's packed with flavor.
What is Mulligatawny?
Mulligatawny is an Indian-inspired soup. Traditionally, it's a spicy and flavorful soup made lentils (or meat), vegetables, and spices. This version is not too spicy and uses rice and chickpeas instead of lentils.
Ingredient Notes
This delicious soup is made with wholesome ingredients.
- Onion - I use yellow onion but white onion would work too.
- Butter - If you are using a dairy-free butter, my favorite brand is Country Crock Plant Butter with Olive Oil.
- Vegetable broth - homemade broth or packaged
- Flour - Use white flour for best results.
- Apple - Any kind of apple works.
- Rice - While I've made this with both white and brown rice, I prefer using white rice because of the softer texture. But if you want to use brown rice, add an extra ¼ cup of broth or water. You will also need to simmer for about 40 minutes instead of 20 minutes.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
I love this soup exactly as written as it's one of my absolute favorites. But feel free to switch it up:
- Use an immersion blender to puree some of the soup for added thickness.
- Add a splash of coconut milk to the finished soup for more creaminess.
- Add 2 peeled and chopped sweet potatoes.
- Substitute red lentils for the chickpeas.
- Add some chili powder for spice. As written, this creamy soup is pretty mild.
How To Make Veggie Mulligatawny Soup
Step 1: Melt the butter in a large pot over medium heat. Add in the chopped onion, carrot pieces, and sliced celery stalks. Cook for about 5 minutes, stirring occasionally.
Step 2: Stir in the flour and curry powder. Continue to cook for another 3-5 minutes, stirring frequently so the flour doesn't stick to the bottom of the pot.
Step 3: Add the vegetable stock and stir well. Cover the pot and bring to a low boil. Continue to simmer for 10 minutes.
Step 4: Add in the grated apple, rice, chickpeas, salt, pepper and thyme. Simmer (with the pot covered) for another 20 minutes, stirring occasionally.
Step 5: Taste for seasoning, serve and enjoy!
For more recipes with chickpeas, try my dill pickle chickpea salad and roasted eggplant hummus.
Expert Tip
- I grate the apple instead of chopping it into pieces. The grated apple melts right into the soup and adds a hint of sweetness.
Storage and Recipe FAQs
Yes! Just use gluten-free flour in place of the white flour.
The apple gives this soup just a touch of sweetness. It doesn't make it taste like apple. I highly recommend you leave it in.
Store any leftover soup (cooled) in an airtight container in the refrigerator for up to 4 days. You might want to double the recipe and make a large batch if you want to have any leftovers!
Yes! Once cooled, transfer to freezer safe containers. This soup is best used within 3 months of freezing. The texture of the rice might be affected by freezing, but it will still taste great. I'd thaw it overnight in the fridge before reheating.
More Veggie Soup Recipes
If you tried this Veggie Mulligatawny Soup Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Veggie Mulligatawny Soup
Ingredients
- ¼ cup butter (regular or non-dairy)
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrots, cut into small pieces
- 1½ tablespoon flour
- 1½ teaspoon curry powder
- 4 cups vegetable broth
- 1 apple, peeled and grated
- ⅓ cup rice
- 1 can chickpeas, drained and rinsed
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, celery and carrots and sauté for 7 minutes.
- Stir in the flour and curry powder and continue to cook for 3 more minutes on low heat, stirring frequently.
- Add the vegetable broth, loosely cover the pot and bring to a boil. Lower the heat and simmer for 10 minutes.
- Add the apple, rice, chickpeas, salt, pepper and thyme. Simmer for 20 minutes.
- Check the seasoning and add additional salt if needed. Stir and serve.
- Store cooled soup in an airtight container in the fridge for up to 4 days.
Equipment
- Large pot
- Cutting board
Notes
- Try to chop your veggies in uniform sized pieces so that they cook evenly.
- I prefer grating the apple instead of chopping it into pieces. The grated apple melts right into the soup and adds a hint of sweetness.
Jen says
This is my absolute favorite soup. It’s super flavorful and hearty. We love it!