Winter Vegetable Mulligatawny Soup

8 Ratings
  • 5 7
  • 4 1
  • 3 0
  • 2 0
  • 1 0

Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

Adam Dolge Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, December 2021; updated December 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
25 mins
total:
50 mins
Servings:
4

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 375°F. Line a baking sheet with foil.

    Advertisement

  • Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.

  • Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.

  • Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.

To make ahead

Refrigerate for up to 4 days.

Nutrition Facts

Serving Size:
about 2 cups soup & 1/2 naan
Per Serving:
487 calories; fat 15g; cholesterol 1mg; sodium 406mg; carbohydrates 76g; dietary fiber 14g; protein 14g; sugars 17g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 7440IU; vitamin b6 1mg; potassium 983mg.
Advertisement
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/24/2023