Mulligatawny Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
- STEP 1Heat oil in pan and cook the apple, onion and carrot till soft.
- STEP 2Stir in the flour and curry powder to make a paste
- STEP 3Gradually stir in the stock to the paste.
- STEP 4Add the Mango Chutney and Dried fruit, sugar and seasoning.
- STEP 5Bring 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.
- STEP 6Blend till smooth and adjust seasoning if need be.
- STEP 7The 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.
