• Soup

  • Difficulty: Simple

  • © The Vegetarian Society

Mulligatawny Soup

  • Serves 4

  • Preparation 10 mins

  • Cooking 30 mins

Mulligatawny Soup
  • Dairy-Free

  • Egg-Free

  • Suitable for Freezing

  • Vegan


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 small apple, chopped
  • 2 small potatoes, peeled and chopped
  • 4 sticks celery, chopped
  • 4 tsp curry paste
  • 150g lentils
  • 1000ml stock
  • 20g coconut cream
  • A pinch of salt and pepper, to taste
To garnish
  • A splash soya cream
  • 1 tbsp coriander leaves, chopped


  1. Heat the oil in a large pan and sauté the onion, then add the vegetables, apple and curry paste. Gently cook for 5 minutes.
  2. Add the lentils, stock and coconut cream.
  3. Bring to the boil and simmer for 20 minutes.
  4. Using a hand blender whizz the soup and adjust the seasoning if required. Add the coriander leaves.
  5. Serve with a splash of soya cream and a sprinkling of coriander leaves.

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