Mulligatawny Soup #2 recipe
information
Calories 145 per portion,
Preparation time 5 minutes,
Cooking time 1 hour
ingredients
1 apple
1 large carrot
2 onions
2 tablespoons oil
50 g (2 oz) plain flour
1 tablespoon curry powder
1.15 litres (2 pints) beef stock
1 tablespoon chutney
50 g (2 oz) sultanas
pinch of sugar
salt and pepper
1 teaspoon lemon juice
a few coriander sprigs to garnish
1 large carrot
2 onions
2 tablespoons oil
50 g (2 oz) plain flour
1 tablespoon curry powder
1.15 litres (2 pints) beef stock
1 tablespoon chutney
50 g (2 oz) sultanas
pinch of sugar
salt and pepper
1 teaspoon lemon juice
a few coriander sprigs to garnish
method
1. Dice the apple, carrot and onions. Heat the oil in a saucepan, add the apple and vegetables and cook for 5 minutes. Stir in the flour and curry powder.
2. Gradually pour in the stock, bring to the boil and simmer for 5 minutes. Add the remaining ingredients and simmer together for about 45 minutes to 1 hour.
3. Blend the soup in a liquidiser until smooth, then return it to the pan to reheat. Taste the soup, adjusting seasoning if necessary, and add a little extra sugar or lemon juice if required.
4. Garnish with coriander sprigs.
Cook's Tip
Use a heavy pestle and mortar to grind whole spices; use as curry powder. Cinnamon sticks, coriander, cumin and mustard seeds can be combined with ground ginger and chilli powder.
2. Gradually pour in the stock, bring to the boil and simmer for 5 minutes. Add the remaining ingredients and simmer together for about 45 minutes to 1 hour.
3. Blend the soup in a liquidiser until smooth, then return it to the pan to reheat. Taste the soup, adjusting seasoning if necessary, and add a little extra sugar or lemon juice if required.
4. Garnish with coriander sprigs.
Cook's Tip
Use a heavy pestle and mortar to grind whole spices; use as curry powder. Cinnamon sticks, coriander, cumin and mustard seeds can be combined with ground ginger and chilli powder.
serving amount
serves 6
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more information
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