Veggie Mulligatawny Soup
This Indian-inspired soup has a delicious curry flavor combined with carrots, celery, apples, rice and chickpeas. Hearty and easy to make!
Print
Pin
Servings: 4 servings
Calories: 223kcal
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.
Nutrition
Calories: 223kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 1351mg | Potassium: 214mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3528IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/veggie-mulligatawny-soup/