How to Prepare Appetizing Vickys Mulligatawny Soup, GF DF EF SF NF

Vickys Mulligatawny Soup, GF DF EF SF NF.

Vickys Mulligatawny Soup, GF DF EF SF NF You can cook Vickys Mulligatawny Soup, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Mulligatawny Soup, GF DF EF SF NF

  1. It’s 2 tbsp of vegetable oil.
  2. Prepare 2 of large carrots, chopped.
  3. You need 1 of large white potato, diced.
  4. You need 1 of onion, chopped.
  5. You need 2 cloves of garlic, finely chopped.
  6. Prepare 1 of apple, chopped.
  7. You need 1 tbsp of curry powder, strength to your taste.
  8. You need 1200 ml of vegetable stock.
  9. It’s 1 tbsp of mango chutney.
  10. You need 1 tbsp of tomato puree / paste.
  11. Prepare 25 grams of sultanas.
  12. It’s to taste of salt & pepper.
  13. It’s 100 g of cooked basmati rice.

Vickys Mulligatawny Soup, GF DF EF SF NF instructions

  1. Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening.
  2. Add the curry powder and stir in. Gradually add the stock and bring to the boil.
  3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes.
  4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required.
  5. Add the cooked rice, warm through and season to taste.
  6. Serve with some crisp, flavoured poppadoms.
  7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc.
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