Breadcrumbs | Sweet Potato Curry with Spinach and Chickpeas | Raspberry sorbet | Cauliflower Wings | Lite Onion Bhajii | Vegan Spice Shepherd’s Pie | Mango Chutney | Tofu Pasanda | 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 |
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. |