Aunt Petunia’s Mulligatawny Soup

If you’re a Harry Potter fan, you will know all about his Aunt Petunia.

This is a soup she might have been making one night, as it’s quite popular in English homes.

Imagine a very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice.

You can use almost any veggies you have on hand.

I added some baked tofu on top as well.

Mulligatawny soup is an especially nice treat to make for yourself on a day when it feels like life has punched you in the gut or ripped the floor out from under you.

You’re not alone.

I have your back.

Settle in and feel this warm stew hug you from the inside out.

Sending you lots of love.


  • 2 Tbsp olive oil
  • 1 onion, minced
  • 1 Tbsp curry powder
  • 1 bell pepper, diced
  • 1 potato, diced
  • 1 cup squash, cubed (like butternut)
  • 1 apple, diced
  • 1/2 cup dry brown rice
  • 4 cups water
  • 1 can red kidney beans
  • 1/2 bunch kale, chopped
  • 1 lemon, squeezed
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 1 package baked tofu, cubed (or bake your own)


In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes until it starts to soften. Next, add the curry powder, salt and pepper, and stir frequently for another couple of minutes to wake up the spices.

Stir in the bell pepper for a couple more minutes, then mix in the potato, squash, apple, rice, and water.

Bring to a boil, then lower the heat to medium-low, cover the pot, and let it simmer for about 30 minutes until everything is nice and tender.

Mix in the beans, kale, lemon, and coconut milk at this point. Taste and adjust for salt, curry, or lemon as needed to get the flavor you like.

Serve your Mulligatawny soup in bowls topped with the baked tofu cubes. So nourishing and comforting!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Aunt Petunia’s Mulligatawny Soup”

  1. maitricookswithlove Avatar

    The best soup on a tough day. <3

  2. maitricookswithlove Avatar

    Facebook comment from Lisa: Looks delicious!

  3. maitricookswithlove Avatar

    Facebook comment from Carlene: Yum!!!

  4. maitricookswithlove Avatar

    Facebook comment from Rebecca: Yummy looks amazing

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