Vegan mulligatawny soup

    1 hour

    A vegan 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 

    • 2 teaspoons oil
    • 1 large onion, chopped
    • 1 carrot, chopped
    • 1 medium potato, peeled and chopped
    • 1 cooking apple, peeled and chopped
    • 2 garlic cloves, minced
    • 1 teaspoon tamarind paste
    • 1 tablespoon curry powder, to taste
    • 1L vegetable stock
    • 300ml tomato juice

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

    1. Saute onion and carrot in oil till onion is transparent. Add potato, apple, garlic, tamarind and curry powder; cook for 2 minutes, stirring.
    2. Add stock and juice; 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)