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Winter Warmer Recipe: Mulligatawny Soup

Serves 4-5

 

A delicious curried vegetable soup with rice, Mulligatawny can either be blended for a smooth soup or left as diced vegetables in a fragrant broth – the choice is yours.

 

If you’re planning on blitzing the soup, the vegetables can be cut pretty chunky, but go a bit more delicate for the unblended version. For a more filling meal, add strips of cooked chicken to the soup and heat through before serving.

 

25g butter

1 tbsp sunflower oil

1 large onion, peeled and chopped fairly small

2 garlic cloves, peeled and chopped

2 medium carrots, peeled and cut into roughly 1.5cm cubes

2 sticks celery, trimmed, stringed and thinly sliced

1 medium sweet potato, peeled and cut into roughly 1.5cm cubes

1 eating apple, peeled, quartered and cut into roughly 1.5cm cubes

1 tbsp medium curry powder

1 litre stock made with one chicken or vegetable stock cube

1 tbsp tomato puree

1 tbsp mango chutney

100g easy-cook long grain rice

plain natural bio yogurt or soured cream, to serve

fresh coriander or flat leaf parsley, to garnish (optional)

 

Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and lightly brown.

Stir in the apple pieces and sprinkle over the curry powder. Cook for 2 minutes more, stirring.

 

Pour over the stock and stir in the tomato puree and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally until all the vegetables are tender.

 

While the soup is simmering, half fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes or until tender. Drain the rice in a sieve and rinse under running water until cold.

 

When the soup is ready, either stir the rice straight into it or allow to cool for a few minutes then blitz with a stick blender or in a food processor until smooth before stirring in the rice. Add enough water to give a good consistency – 150-200ml should be about right. Heat the rice in the soup for 3-4 minutes stirring until hot and season to taste before serving.

 

Ladle the soup into deep bowls and top with natural yogurt or soured cream. Garnish with sprigs of coriander or flat leaf parsley if you like.

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