Mulligatawny soup
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Mulligatawny soup

By Esther Clark

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

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 321
  • fat 12g
  • saturates 4g
  • carbs 37g
  • sugars 0g
  • fibre 8g
  • protein 12g
  • salt 2g

Ingredients

  • 20g butter
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, chopped
  • 3 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 thumb-sized piece ginger, peeled and grated
  • 1 eating apple, cored and chopped
  • 1½-2 tbsp medium curry powder
  • 1 tsp ground cumin
  • ¼ tsp sweet smoked paprika
  • 1.2l hot chicken stock
  • 1 tbsp tomato purée
  • 100g basmati rice
  • 1 tbsp mango chutney
  • ½ lemon, juiced
  • ½ small bunch of coriander, shredded
  • yogurt, to serve

Method

  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.

  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.

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