Mulligatwany Soup
- Number of Servings: 6
Ingredients
1 Potato diced1 Lrg Carrot diced1 Lrg Onion Diced1 Leek Diced2 Celery Sticks Diced1 Garlic Clove Crushed1 tsp Ginger Root.5tsp Fresh Thyme1 tsp Turmeric1 tsp Cayenne Pepper1 tsp Paprika.5tsp Dried Chillie.25 Cumin Seeds 1 Star Anise1 Bay Leaf.5 tsp Mixed Spice2 Tomatoes, quartered3tbsp Soy Sauce (optional)3tbsp Teriyaki Sauce (optional)1tbsp Worcestershire Sauce (optional)1.2 litres chicken stockA Knob of butter
Roughly chop all vegetables and put nto a large pan with melted butter. Add all other ingredients except for the rice and stock. Stir and cook over a moderate heat for a few minutes. Cover with a lid and allow the vegetables to soften, stirring occasionally. Add the stock and bring to a simmer. Leave to simmer for 45 minutes.
Once cooked blitz in a food processor or liquidiser and push through a sieve. This will give you a good thick curried soup. Return to pan add pre-cooked rice and cook through for another 5 minutes.
Tip:- Use a ladle to push vegetables through the sieve, makes a the job a lot quicker and easier. If you want a thicker soup add 1 extra potato.
Number of Servings: 6
Recipe submitted by SparkPeople user JOOLZ68.
Once cooked blitz in a food processor or liquidiser and push through a sieve. This will give you a good thick curried soup. Return to pan add pre-cooked rice and cook through for another 5 minutes.
Tip:- Use a ladle to push vegetables through the sieve, makes a the job a lot quicker and easier. If you want a thicker soup add 1 extra potato.
Number of Servings: 6
Recipe submitted by SparkPeople user JOOLZ68.
Nutritional Info Amount Per Serving
- Calories: 169.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 798.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.2 g
- Protein: 4.0 g
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