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Mulligatawny Soup

By: Admin
Region: Indian
Dish: Vegetarian - Soups
Servings: 4
Time to Prepare: 15 Mins


-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
-2 tbsp medium curry powder
-1 tsp ground cumin
-1/4 tsp sweet smoked paprika
-1.2l hot chicken stock
-1 tbsp tomato purée
-100g basmati rice
-1 tbsp mango chutney
-1/2 lemon, juiced
-1/2 small bunch of coriander, shredded
-Yogurt, to serve


- In a casserole dish, heat the butter and olive oil. Sauté the onion and celery with a pinch of salt over medium heat for 10-12 minutes, or until they become soft and translucent. Add the carrots, parsnip, garlic, ginger, and apple, and cook for an additional minute. Mix in the curry powder, cumin, and paprika. Pour in the stock and add the tomato purée, then season to taste. Reduce the heat to low, cover, and simmer for 40 minutes.

- Wash the rice and cook it in boiling water for 10 minutes. Blend the soup until it becomes smooth using a blender. Drain the rice and mix it into the soup along with the mango chutney, lemon juice, and half of the coriander. Taste and adjust the seasoning if necessary. Serve the soup in bowls and garnish with the remaining coriander and a dollop of yogurt on top.


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