Mulligatawny Soup | Low Carb Vegetarian

Name: Mulligatawny Soup | Low Carb Vegetarian
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 tablespoon oil; ½ cup yellow onion; 1 tablespoon garlic; ½ cup celery sticks; ½ cup apple; ½ cup carrots; 2 cups cauliflower; ⅓ cup masoor dal; 2 cups low sodium vegetable broth; 1 teaspoon garam masala; ¼ teaspoon ground turmeric; 1 teaspoon black pepper; 1 teaspoon kosher salt; ¾ cup coconut milk; ¼ cup cilantro

User Reviews

4.8

102 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Calories
231 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Indian

Mulligatawny Soup | Low Carb Vegetarian

Jeffrey Bond

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This vegetarian mulligatawny soup is a lower-carb version of a restaurant favorite. It features cauliflower rice and coconut milk.

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Ingredients

1 tablespoon oil
½ cup yellow onion finely diced
1 tablespoon garlic minced
½ cup celery sticks thinly sliced
½ cup apple diced
½ cup carrots peeled and sliced
2 cups cauliflower cut into small inch florets
⅓ cup masoor dal rinsed and drained
2 cups low sodium vegetable broth
1 teaspoon garam masala
¼ teaspoon ground turmeric
1 teaspoon black pepper
1 teaspoon kosher salt
¾ cup coconut milk unsweetened
¼ cup cilantro chopped

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Instructions

Set the Instant Pot to saute mode and heat oil. Add onion, garlic and celery. Saute for a minute
Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Pressure cook for 6 minutes followed by 5 mins of natural pressure release or you can do a full natural pressure release
Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
Stir in coconut milk. Garnish with cilantro and serve hot

Equipments used:

Notes

Stovetop Recipe:
In a heavy bottomed pot or a dutch oven heat oil. Add onion, garlic and celery. sauté for a minute
Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Cook covered on medium heat for 30 minutes are until all the veggies are cooked soft
Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
Stir in coconut milk. Garnish with cilantro and serve hot
In a heavy bottomed pot or a dutch oven heat oil. Add onion, garlic and celery. sauté for a minute
Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Cook covered on medium heat for 30 minutes are until all the veggies are cooked soft
Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
Stir in coconut milk. Garnish with cilantro and serve hot

Nutrition Information

Show Details

Calories 231kcal (12%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 9g (45%) Sodium 661mg (28%) Potassium 617mg (18%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 2797IU (56%) Vitamin C 30mg (33%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 231 kcal

% Daily Value*

Calories	231kcal	12%
Carbohydrates	21g	7%
Protein	9g	18%
Fat	14g	22%
Saturated Fat	9g	45%
Sodium	661mg	28%
Potassium	617mg	13%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	2797IU	56%
Vitamin C	30mg	33%
Calcium	50mg	5%
Iron	3mg	17%