Mulligatawny soup is an Indian inspired British chicken soup. Our vegan version uses items already in your cupboard; warming spices, tomato, and yellow split peas or dal.
Soup is the comfort food that gets us through cold winter days. But warming our bellies isn’t soup’s only benefit. It stretches the grocery budget – certainly welcome after the holidays – and actually helps us lose weight – also welcome after the holidays! As such, I have been making soup from scratch for decades; first feeding my husband and me, then to feed growing boys and their friends, and now the grandchildren look forward to Nana’s soup. I like soup so much that for several years I had a business making soup mixes.
Each January I celebrate National Soup Month by adding more homemade soup recipes to this site. Needless to say, I love soup! But…..I am also picky about soup. As a vegetarian, all meat and fish soups are out. Plus, I want my soup to be brimming with flavor and not full of salt. I prefer a thinner soup – no thick, creamy soups for me. As you might imagine, I am a delight to take to a restaurant haha.
While a big bowl of vegetable soup is fantastic, I often seek out more unusual soups like Moroccan Pea Soup or this Mulligatawny soup. Although Mulligatawny is usually a chicken soup, I sometimes add Quorn tenders to replace the chicken, or even leave the meat substitute out entirely. Like many recipes that include coriander or other warm spices, this soup is even better the next day! Make a big pot tonight.
Vegan Mulligatawny Soup
- 2 Tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 1/2 Tablespoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 2 cups tomato puree
- 2 cups yellow split peas
- 6 cups water or vegetable broth
- 2 cups vegetarian chicken substitute
- 3 Tablespoons lemon juice
- Chop onion and mince garlic. Heat oil in a large pot over medium-low heat. Add onion, garlic, and all spices. Saute, stirring occasionally to prevent burning until onion is soft, about 5 minutes.
- Add tomato puree, split peas, water, and vegetarian chicken substitute. Bring to a boil. Reduce heat, cover and simmer until peas are tender, 30-40 minutes; adding more water if necessary.
- Stir in lemon juice. Add salt and pepper to taste.
- Serve with basmati rice and a green salad.
This recipe is from my out-of-print vegetarian cookbook: Homesyle Favorites Made Meatless – Cooking with Meat Substitutes. Get your copy from my Etsy store while they are still available!