Instant Pot Mulligatawny Soup Recipe

July 29, 2023 Post a Comment

Description

This Instant Pot Mulligatawny Soup is a hearty and flavorful soup that comes together in minutes. It's the perfect combination of vegetables, spices, and protein, making it a satisfying meal that will keep you feeling full and happy. The flavors are bold and the texture is creamy and comforting. It's sure to become a family favorite!

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 large carrot, diced

• 1 large red bell pepper, diced

• 1 large sweet potato, diced

• 2 cloves garlic, minced

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground ginger

• 4 cups vegetable broth

• 1 can (14 ounces) diced tomatoes

• 1 can (14 ounces) chickpeas, drained and rinsed

• Salt and pepper, to taste

• 2 tablespoons fresh lemon juice

• 2 tablespoons freshly chopped cilantro

• Greek yogurt, for serving (optional)

Instructions

1. Set the Instant Pot to the “Sauté” setting. Add the olive oil and heat until shimmering. Add the onion, carrot, bell pepper, and sweet potato and cook until the vegetables are softened, about 5 minutes. Add the garlic, curry powder, cumin, coriander, and ginger and cook for 1 minute, stirring constantly.

2. Add the vegetable broth, diced tomatoes, chickpeas, and salt and pepper, to taste. Stir to combine. Secure the lid and set the pressure release valve to “Sealing.” Cook on the “Manual” setting for 10 minutes.

3. When the cooking cycle is complete, carefully turn the pressure release valve to “Venting” to release the pressure. When the pressure has been released, carefully unlock the lid and remove it.

4. Stir in the lemon juice and cilantro. Taste and adjust the seasoning if needed. Serve with a dollop of Greek yogurt, if desired. Enjoy!

Equipment

• Instant Pot

• Knife

• Wooden spoon

Notes

• If you don’t have an Instant Pot, you can make this soup on the stovetop. Simply sauté the vegetables in a large pot, add the remaining ingredients, and simmer for 20 minutes or until the vegetables are tender.

• For a vegan version, omit the Greek yogurt or replace it with a vegan yogurt alternative.

Nutrition: Per Serving

Calories: 183 kcal

Carbohydrates: 26 g

Protein: 7 g

Fat: 6 g

Saturated Fat: 1 g

Sodium: 826 mg

Potassium: 709 mg

Fiber: 6 g

Sugar: 8 g

Vitamin A: 5076 IU

Vitamin C: 50 mg

Calcium: 83 mg

Iron: 3 mg

Recipe Tips

• You can use any combination of vegetables you like in this soup. Feel free to add in some zucchini, celery, or spinach.

• For an extra kick of flavor, add a tablespoon of freshly grated ginger or a teaspoon of red pepper flakes.

• If you’d like a thicker soup, you can blend some of the cooked vegetables in a blender or food processor before adding them back to the pot.

• For a protein boost, stir in a can of drained and rinsed kidney beans or black beans.

• For a creamier soup, stir in a few tablespoons of coconut milk before serving.