Vegan Mulligatawny Soup Print Recipe Print Recipe

{Prepared & Photographed by With Style and Grace}

‘Tis the season for soup & healthy eating!

I made this vegan {detox} mulligatawny* soup right after the Holiday’s when I wanted to get back on the healthy eating bandwagon – avoiding alcohol, diet soda and processed foods. Good intention, bad follow through. I don’t detox (detox = grumpy Lisa), I just try and eat clean-er. However, eating this soup alone, I felt healthier. The alcohol, well, I wasn’t about to turn down drinks with the girls.

I love the combination of all the flavors and best of all, it was incredibly comforting on my stomach. Those of you with food allergies, this soup is dairy-free, gluten-free and sugar-free! I don’t know about you, but I’ll be making a big batch of this over the weekend.

*Mulligatawny is a curried flavored soup, originated from Indian.

Health Week Recap | Day 1: Berry-licious Smoothie; Day 2: Curried Eggplant and Quinoa Burgers; Day 3: Healthy Homemade Granola

Vegan Mulligatawny {detox} Soup

{adapted by Gluten-free Goddess}

Ingredients

  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 2 tsp curry powder (gluten-free)
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 medium sweet onion, peeled & diced
  • 4 medium carrots, peeled & diced
  • 1 cup cauliflower florets, chopped
  • 2 large Granny Smith apples, peeled, cored & diced
  • 1 medium sweet potato, peeled & diced
  • 2 1/2 cups thinly shredded cabbage – you can buy prepackaged @Trader Joe’s
  • 1 quart (4 cups) purified water
  • 2 cups organic Super Veggie Juice
  • 1 14-oz. can chickpeas (aka garbanzo beans), drained
  • pinch of sea salt
  • 1 14-oz. can light coconut milk, stirred
  • Juice from 1 medium lime
  • 2 tsp gluten-free brown rice syrup

Directions

In a large pot (Le Creuset), heat the oil on medium to high heat. Add garlic, ginger, curry, turmeric and cayenne and stir until mixed in with the oil. Add onion, carrots, cauliflower, apples, sweet potato and cabbage and stir once to incorporate. Cook for about 7 to 10 minutes or until softened.

Add water and chickpeas and a pink of sea salt. Bring to a boil, reduce heat, cover & then simmer. Stir occasionally, while vegetables soften, approx. 20 to 30 minutes. Then, add light coconut milk, lime juice and brown rice syrup. Mix until well combined. Taste it – depending on taste preference, add additional seasoning. Make sure the soup is heated through (don’t boil) before serving.

Using a blender or food processor, carefully – in small batches – blend the soup. Depending on your preference you can blend until the soup is pureed or more chunky – both ways will taste great! If you have an immersion blender, blend until you reach a puree consistency.

Serve warm & Enjoy!

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  • Caroline

    LOVE mulligatawny soup! It was one of the only edible things made in the cafeteria at university! can’t wait to try it!

  • Kristina Moe

    Lisa – I made this with my mom the other day and LOVED it! I passed it along to Anthony’s mom and she made it too 🙂

  • Tara Taylor

    I would love to have the nutritional information for this soup. It sounds amazingly good but want to know about calories per serving, etc.

  • WithStyleGrace

    I can look into it, but that’s not something I’ve ever calculated. I’ll see what I can do though.