Breadcrumbs
| Fire Juice
| Sweet Potato Curry with Spinach and Chickpeas
| Cauliflower Wings
| Lite Onion Bhajii
| Vegan Spice Shepherd’s Pie
| Tofu Pasanda
| Vegetable Curry
| 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 Celery, finely chopped |
1 Carrot, diced |
50 Gram Butter |
20 Tablespoons Plain Flour |
2 Teaspoon Curry Powder |
1 Litre Vegetable Stock |
½ Apple, chopped |
240 Gram Basmati Rice, washed |
1 Quorn, diced |
Salt, to taste |
1 Dried Thyme |
100 Millilitre 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. |