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Member recipe

Mulligatawny Soup

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(1 ratings)

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Servings

Serves 4

Easy soup with storecupboard ingredients which can also be done quicker in the pressure cooker

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Ingredients

  • 2 /3 apples chopped
  • 1 onion
  • 2/3 large carrots chopped
  • 2 tblsp of oil
  • 2oz plain flour
  • 2.5 tblsp curry powder (I use madras)
  • 3 pints of veg stock
  • 2 tblsp Mango chutney
  • 2oz sultanas or raisins
  • pinch of sugar
  • salt and pepper
  • 3 tsp of lemon juice or cider or a wine vinegar (optional)

Method

    1. Heat oil in pan and cook the apple, onion and carrot till soft.
    2. Stir in the flour and curry powder to make a paste
    3. Gradually stir in the stock to the paste.
    4. Add the Mango Chutney and Dried fruit, sugar and seasoning.
    5. Bring to the boil until thickened. Simmer for 45 mins until soft. Or in the pressure cooker cook for 8 mins then quickly release the pressure.
    6. Blend till smooth and adjust seasoning if need be.
    7. The amount of flour and stock can be adjusted to make a thinner or thicker soup. I make mine quite thin so its easy to drink from a cup when working over lunch.

Comments, questions and tips

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Comments (1)

dianewalkermcalley's picture
5

I love this soup. You can make it as spicy as you want and as thick or thin as you want. Keeps for a good few days in the fridge and is really quick to make in the pressure cooker.

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