Mulligatawny Soup | Low Carb Vegetarian
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Calories
231 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Indian
Mulligatawny Soup | Low Carb Vegetarian
Description
Mulligatawny Soup prepared here includes yellow onion, garlic, celery, apple, carrot, cauliflower florets, and masoor dal, seasoned with garam masala, turmeric, black pepper, and salt. The ingredients are cooked down in vegetable broth and pressure cooked for quick tenderness. After cooking, blending adjusts the texture to preference, ranging from lightly chunky to a creamy puree, before coconut milk is stirred in to lend richness. Fresh cilantro is added for a bright herbal finish. The soup's flavor features the earthiness of lentils and cauliflower balanced by the warm spices and natural sweetness of apple and carrot.
This soup can be served hot as a filling vegetarian entrée and pairs well with crusty bread or a simple side salad for a light meal. The inclusion of coconut milk adds softness that complements the spices and vegetables while providing a comforting mouthfeel.
For those preparing this soup on the stovetop, it can be gently simmered for about 30 minutes until vegetables are soft, then blended and finished with coconut milk. Adjust seasoning to taste before serving.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup yellow onion finely diced
- 1 tablespoon garlic minced
- ½ cup celery thinly sliced, sticks
- ½ cup apple diced
- ½ cup carrot peeled and sliced
- 2 cups cauliflower cut into small inch florets
- ⅓ cup masoor dal rinsed and drained
- 2 cups vegetable broth low sodium
- 1 teaspoon garam masala
- ¼ teaspoon Turmeric ground
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ¾ cup coconut milk unsweetened
- ¼ cup cilantro chopped
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
Notes
- To prepare on the stovetop, sauté the aromatics in oil before adding vegetables, lentils, spices, and broth; simmer covered for 30 minutes until tender.
- Blend to desired texture with a hand blender and stir in coconut milk for creaminess before serving.
- Fresh cilantro added just before serving enhances flavor and color.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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