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  |

Text Print

Mulligatawny Soup

My own take on this classic tasty and soul warming soup. Mulligatawny comes from two Tamil words meaning pepper and water

heat heat heat

Serves 4-6 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 60 Minutes

Photo soon folks

May contain celery May contain gluten May contain lupin


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
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.