Chunky Mushroom Mulligatawny
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Total: 35 mins
Mulligatawny soup has its origins in 'molo tunny', a peppery broth from Madras that was turned into a spicy soup that's become a classic bit of British Indian cooking. This vegan version is thick with vegetables and lentils, simmered with curry spices and almond milk to make a chunky soup.
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417 kcal
(per portion)
Ingredients you'll need
  • 75g dried red lentils
  • 1 leek
  • 1 large potato
  • 200g portobello mushrooms
  • 1 garlic clove
  • A thumb of ginger
  • A handful of coriander
  • 2 tsp mild curry powder
  • A pinch of cayenne pepper
  • 250ml almond drink
From your kitchen
  • 1 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water
You'll need
  • Vegetable peeler
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Tip the lentils into a bowl and cover with cold water. Set aside to soak while you prepare the rest of the soup. Fill your kettle and boil it.

  • 2.

    Trim the roots and top 3cm off the leek, then halve it and rinse out any grit. Finely slice the leek. Peel and dice the potato. Put a large pan on a medium heat, add 1 tbsp oil and the veg. Season with a pinch of salt and pepper and fry, stirring now and then, for 5 mins till the veg have started to soften.

  • 3.

    While the veg fry, tear the mushrooms into chunky pieces. Stir them into the veg and fry for 3-4 mins, stirring occasionally, till the mushrooms look juicy.

  • 4.

    Peel and grate the garlic and ginger. Finely slice the coriander stalks (keep the leaves for later). Stir the garlic, ginger and coriander stalks into the veg with 2 tsp curry powder and a pinch of cayenne pepper (cayenne very spicy, so use as much or as little as you prefer, and remember you can always add more later on). Cook, stirring, for 2 mins.

  • 5.

    Drain the lentils and stir them into the veg. Pour in the almond drink. Pour in 700ml boiling water from the kettle. Pop a lid on the pan and bring to a boil, then turn the heat down a little and simmer for 15 mins. The lentils and veg should be tender.

  • 6.

    Taste the soup and add a pinch more salt, pepper or cayenne if you think it needs it. Ladle into warm bowls and top with the coriander leaves to serve.

  • Tip

    To Blitz Or Not To Blitz
    This soup is delicious served chunky, or you can use a hand-held blender to blitz the soup until smooth. It will keep for up to 3 days in the fridge, or freeze for up to 3 months. Cool, divide into individual containers and chill or freeze. Defrost overnight and reheat till piping hot.

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