Breadcrumbs | Zucchini Fritters | Five-spice Vegetable Stir-fry | Vegetable and Chickpea Korma | Spiced Fruit Salad | Fire Juice | Thai Red Tofu Curry | Naan Bread | Mulligatawny Soup |
Mulligatawny Soup
My own take on this classic tasty and soul warming soup. Mulligatawny comes from two Tamil words meaning pepper and water
Serves 4-6 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 60 Minutes
| Ingredients |
| 1 Onion, finely chopped |
| 2 Stalks Celery, finely chopped |
| 1 Carrot, diced |
| 50 g Butter |
| 50 g Plain Flour |
| 2 tsp Curry Powder |
| 1 lt Vegetable Stock |
| ½ Apple, chopped |
| 240 g Basmati Rice, washed |
| 100 g Quorn, diced |
| Salt, to taste |
| 1 Dried Thyme |
| 100 ml Double Cream |
| Method |
| Sauté the onions, celery, carrot and butter in a large soup pot. |
| Add flour and curry powder then cook 5 more minutes. |
| Add the stock and mix well, bring to the boil. |
| Simmer about ½ hour. |
| Add apple, rice, quorn, salt, pepper and thyme. |
| Simmer 15 to 20 minutes or until rice is done. |
| Stir in cream and serve. |