Vegetable Mulligatawny Soup
Serves: 4
Prep time: 20
Cook time: 2 hours
2 1/2 serves per portion
Recipe courtesy of the Country Kitchens Team
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon garam masala
1½ tablespoon curry powder
400g can diced tomatoes
1 ½ litres chicken stock
½ cup brown rice, uncooked
1 green apple, finely diced
1 carrot, finely diced
1 parsnip, finely dice
1 sweet potato, finely diced
2 cups cooked shredded chicken
Freshly ground black pepper
4 tablespoon light Greek style yoghurt
½ cup fresh coriander leaves, roughly chopped (optional)
Method:
HEAT oil in a large pot over high heat, add onion and garlic and cook for 2-3 minutes.
ADD garam masala, curry powder and tomatoes, cook, stirring until the spices are fragrant.
ADD stock and rice, cover and keep the pot at a simmer for 1 ½ hours, stirring occasionally.
ADD apple, carrot, parsnip and sweet potato, simmer for a further 30 minutes.
SEASON with freshly ground black pepper.
STIR through shredded chicken.
SERVE with a dollop of yoghurt, and garnish with coriander.
What's Great About It:
With the combined flavours of English and Indian cuisine, this hearty and very healthy soup is so easy to make!
