Mulligatawny soup vegan

    A vegan and version of the tasty Indian soup that you can make as spicy as you like by adding more curry.


    1 person made this

    Serves: 4 

    • 1 medium potato
    • 1 carrot
    • 1 large onion
    • 1 cooking apple
    • oil
    • 2 garlic cloves, minced
    • 300ml (1/2 pt) tomato juice
    • 1L vegetable stock
    • 1 teaspoon tamarind paste
    • 1 tablespoon curry powder, to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Chop veg and apple. Saute in oil till onion is transparent. Add garlic, tamarind and curry powder and spices cook for 2 minutes, stirring.
    2. Add stock and bring to the boil, then reduce heat and simmer till veg are soft, about 45 minutes. Let it cool a little then puree till smooth using an immersion blender or a stand mixer.

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