Three bowls of mulligatawny soup

Mulligatawny soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt

  • Freezable
Nutrition: Per serving
low infat12g
high infibre8g



  • STEP 1

    Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.

  • STEP 2

    Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Goes well with

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