This Indian soup is a whole meal in itself, adjust the chili if you prefer a milder version. Delicious with naan or cumin scented scones. You could also add left over turkey from Christmas lunch or chicken from Sunday lunch. Omit the rice and serve with crusty bread as an alternative.
This is a great recipe to make if you have a veg box delivered as you can use most of the root vegetables in it and change them around.
Ingredients: serves 4-6 people
1 large onion, chopped
2 carrots, diced
1 sweet potato, or equivalent butternut or other squash, peeled and diced
2 garlic cloves, chopped
3cm fresh ginger, peeled and grated
1 Bramley apple, peeled, cored and diced
1 tbsp medium or madras curry powder
½ tsp paprika
1/2 tsp turmeric
3cm cinnamon stick
6 cardamon pods
100g red lentils
300-500ml vegetable stock
400g tin chopped tomatoes
400g tin coconut milk
100g basmati rice
100g natural yoghurt or soured cream
salt and freshly ground black pepper
How to make Mulligatawny soup… WASH YOUR HANDS
- Melt the butter in a saucepan and sauté the onion, carrots and sweet potato or squash until the onion has softened.
- Add the garlic, ginger and apples and sauté for 2-3 minutes then add the curry powder and spices, stir to coat the vegetables well.
- Add the lentils, 300 ml stock and tomatoes and bring the soup to the boil. Add more stock if the soups seems very thick. Reduce the heat and simmer uncovered for 30 minutes.
- Cook the basmati rice according the instructions on the packet.
- Remove the cinnamon stick and cardamom pods then puree the soup with a stick blender or liquidiser. Stir in the rice and coconut milk, adjust seasoning and serve with a dollop of yoghurt or soured scream and a scattering of fresh coriander.