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Instant Pot Mulligatawny Soup: A Delicious Vegan Weeknight Dinner

As the days grow shorter and the chill of autumn settles in, there’s nothing quite like a hearty bowl of soup to warm the soul. If you’re seeking a quick, nutritious, and utterly delightful dish to whip up during a busy weeknight, look no further than Instant Pot Mulligatawny Soup. This vegan adaptation of the classic Anglo-Indian recipe combines a medley of vegetables, fragrant spices, and lentils, all simmered to perfection in a matter of minutes.

A Brief History

Mulligatawny Soup originated in South India, where it was traditionally made as a spicy broth with meat and rice. The name itself comes from the Tamil phrase “millagu tanni,” meaning “pepper water.” As British colonialists adapted the dish, it evolved into various forms across the globe, often incorporating local ingredients. Our vegan version honours the original spirit while making it accessible to those following a plant-based diet.

Why Choose Vegan Mulligatawny?

Opting for a vegan recipe doesn’t compromise on flavour or satisfaction; in fact, the richness of the lentils and the warmth of curry spices make this dish just as comforting as its meaty counterpart. It’s an excellent choice for anyone looking to incorporate more plant-based meals into their diet, and it also offers a variety of health benefits. Packed with protein, fibre, and essential vitamins, this soup is not only delicious but also nourishing.

Ingredients

For a robust and flavourful Instant Pot Mulligatawny Soup, you will need the following ingredients:

• 1 tablespoon coconut oil (or any preferred oil)
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large potato, peeled and diced
• 1 cup red lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 can (400g) coconut milk
• 4 cups vegetable broth
• 1 cup spinach (or kale), roughly chopped
• Juice of 1 lime
• Salt and pepper to taste
• Fresh coriander for garnish

Method

1. Sauté the Vegetables:
   Begin by turning your Instant Pot to the Sauté function. Once hot, add the coconut oil, followed by the diced onion, garlic, and ginger. Sauté for about 3 minutes until the onion is translucent and fragrant.

2. Add the Vegetables and Spices:
   Stir in the carrots, celery, and potato before adding the red lentils. Then, sprinkle in the ground cumin, coriander, turmeric, and garam masala. Cook for an additional minute to allow the spices to bloom.

3. Pour in the Liquids:
   Add the coconut milk and vegetable broth to the pot, stirring well to combine all the ingredients. Make sure to scrape any spices or bits stuck to the bottom of the pot to avoid the “burn” notice.

4. Pressure Cook:
   Seal the Instant Pot lid and set it to manual high pressure for 10 minutes. Once the cooking time is up, allow the pressure to naturally release for about 5 minutes before performing a quick release.

5. Finishing Touches:
   When safe to open, stir in the chopped spinach and lime juice. Season with salt and pepper to taste. For added texture, you can blend a portion of the soup with an immersion blender, but this is entirely optional.

6. Serve:
   Ladle the soup into bowls and garnish with fresh coriander. Serve it with warm naan or rice for a complete meal.

Conclusion

Instant Pot Mulligatawny Soup is the perfect addition to your weeknight dinner repertoire. It’s quick, flavourful, and bursting with wholesome ingredients, making it an ideal option for busy households or those seeking a simple yet satisfying meal. Not to mention, it’s a fantastic way to introduce your family to the wonderful world of vegan cuisine. So, fire up that Instant Pot and enjoy a heartwarming bowl of this delightful soup that is bound to become a regular favourite. Happy cooking!