SpiceTheWorld

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  |

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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.

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