Vegetable Mulligatawny Soup
Serves: 4
Prep time: 20
Cook time: 2 hours
2 ½ 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
- 1 ½ tablespoons 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 diced
- 1 sweet potato, finely diced
- 2 cups cooked shredded chicken
- Salt and pepper, to taste
- 4 tablespoons 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 and cook, stirring, until the spices are fragrant.
- ADD stock and rice then cover and keep the pot at a simmer for 1 ½ hours, stirring occasionally.
- ADD apple, carrot, parsnip and sweet potato and simmer for a further 30 minutes.
- SEASON with salt and freshly ground black pepper to taste.
- 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 nutritious soup is so easy to make!
