- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice. Perfect for a cold day, serve with a dollop of tangy sour cream.
Ingredient:
- 25g/1oz butter
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 2 medium carrots, cut into 1.5cm/ ⅝in cubes
- 2 celery sticks, thinly sliced
- 1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
- 1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
- 1 tbsp medium curry powder
- 1 vegetable or chicken stock cube (low-salt is best)
- 1litre/1¾ pints boiling water
- 1 tbsp tomato purée
- 1 tbsp mango chutney
- 100g/3½oz basmati rice
- 100g/3½oz natural yoghurt or soured cream, to serve
- fresh coriander or flat-leaf parsley, to garnish (optional)
- salt and freshly ground black pepper
