Mulligatawny soup

less than 30 mins

30 minutes to 1 hour

A richly flavoured soup, spiced with curry powder. Excellent for a cold day, serve with a dollop of tangy bitter product.

This food, if served as 5 parts, gives 245kcal, 5g protein, 36g carbohydrate (of which 12g sugars), 8g body fat (of which 3.5g saturates), 5g fibre and .4g salt for each part.

significantly less than 30 minutes

30 mins to one hour

Elements

• 25g/1oz butter


• 1 tbsp sunflower oil


• one large onion, finely chopped


• 2 garlic cloves, chopped


• 2 medium carrots, lower into 1.5cm/ in cubes


• 2 celery sticks, thinly sliced


• one medium sweet potato, peeled, cut into one.5cm/in cubes


• one consuming apple, peeled, quartered, minimize into 1.5cm/in cubes


• 1 tbsp medium curry powder


• 1 vegetable or rooster stock cube (reduced-salt is very best)


• 1litre/one pints boiling water


• one tbsp tomato pure


• one tbsp mango chutney


• 100g/3oz basmati rice


• 100g/3oz all-natural yoghurt or soured cream, to serve


• clean coriander or flat-leaf parsley, to garnish (optional)


• salt and freshly floor black pepper

Method

Soften the butter with the oil in a big saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook dinner in excess of a medium warmth for ten minutes, stirring regularly until finally the greens are commencing to soften and brown evenly. Stir in the apple parts and sprinkle more than the curry powder. Cook dinner for a further two minutes much more, stirring as it cooks.

Crumble the stock cube into a measuring jug, and pour over the boiling drinking water. Blend to combine. Pour into the pan, and stir in the tomato pure and mango chutney. Provide to the boil, then reduce the heat a bit and go away to simmer for 30 minutes, stirring from time to time . Prepare dinner right up until the veggies are tender.

Even though the soup is simmering, half-fill a medium pan with water and bring to the boil. Include the rice and return to the boil. Cook dinner for 10 minutes, or right up until the rice is tender. Drain the rice in a sieve and rinse below working h2o until cold.

When the soup is ready, great the soup for a few minutes and mix with a stick blender or in a food processor till smooth prior to stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.

Add sufficient h2o to give a very good consistency, (about a hundred and fifty-200ml/5-7fl oz). Heat the soup for 3–4 minutes until piping sizzling and verify the seasoning, incorporate salt and freshly floor black pepper to flavor.

Ladle the soup into deep bowls and top every with a spoonful of organic yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Recipe Tips

If generating for a gluten cost-free diet plan, please verify the inventory packaging to guarantee it’s gluten totally free prior to utilizing.

If making for a vegetarian diet program, use vegetable stock.