This Easy Mulligatawny Soup is a delicious vegetable and rice curried soup that is great for fuss-free mid-week lunches or light dinners. Each bite is fruity, perfectly spiced, with tangy and sweet notes. If you love veggie curries then you'll love this curry soup as there is more delicious curry flavours to mop up with a nice naan or crispy poppadum.Serves 4 hearty bowls or can stretch to 6 smaller portions which would be perfect for smaller appetites or as a starter soup.
2tablespoonplain flour[all purpose flour, or use gluten-free plain flour]
2litresvegetable stock
2teaspoongaram masala powder
Add at the end of cooking:
3tablespoonmango chutney[plus extra to serve, if liked]
1tablespoonlemon juice
2spring onions[green onions, sliced]
Optional garnish:
4tablespooncashews[rough chopped, toasted with 1 teaspoon of garam masala or omit the spice]
10gramcoriander[cilantro, chopped, can keep the stalks and add these to the soup along with the veggies if liked]
Instructions
Sauté veggies:
Add the diced carrot, celery, potato, and onion, along with the sweetcorn, diced apple, and garlic to a soup pan. Pour in the vegetable stock and bring to a simmer. Pop a lid on the pan and cook for 5 minutes.Alternatively, sauté with oil: Heat the oil over a medium heat. Add the carrot, celery, potato, sweetcorn, apple, and onion and cook for 5 minutes, stir frequently. Add the garlic and cook for 1 minute.
125 millilitre vegetable stock, 1 large carrot, 2 sticks celery, 1 medium onion, 1 medium potato, 1 medium apple, 140 grams sweetcorn, 4 cloves garlic
Prepare the soup:
Next, mix the flour through the vegetables in the soup pot, followed by the curry powder, sugar, and rice.
70 grams long grain rice, 1 ½ tablespoon curry powder, 2 tablespoon plain flour, 1 ½ teaspoon sugar
Pour in the vegetable stock and add a good few pinches of salt and black pepper.
2 litres vegetable stock
Stir well and over a high heat bring to a gentle boil, Lower the heat to medium and cook for 20 minutes, stirring occasionally.
Stir through the garam masala powder and cook for a further 5-10 minutes, or until the vegetables are nice and soft, and the rice cooked.
2 teaspoon garam masala powder
Pour in the lemon juice, and mix through the mango chutney and spring onions.
Add enough salt and pepper to bring all the flavours together.
Allow the soup to sit for about 5-10 minutes for the flavours to combine and settle. If your toasting the cashews for a garnish now is a good time to do so.
Serve each bowl with an extra scoop of mango chutney if liked, a sprinkle of chopped coriander and a scattering of toasted cashews.
10 gram coriander
To toast the cashews, optional:
Heat a small fry pan over a high heat for a few minutes. Turn down to medium heat and add the cashews. Optional: sprinkle in some salt and ½ teaspoon of garam masala. Shake the pan to cover the cashews with the flavourings.
4 tablespoon cashews
Shake the pan as the cashews toasts so that the cashews evenly brown. Once the cashews are very hot the pan can be lifted off the heat, but continue to shake the pan or stir the cashews, as the cashews will continue to toast in the residual heat.
When adding the cashews to the soup don't forget to shake in the salty garam masala that is left in the pan as this adds much deliciousness.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients can vary.
For a gluten-free soup, use a gluten-free stock, gluten-free plain flour and check that your curry powder and spices are free from gluten containing ingredients such as flour.
Leftover soup will keep fresh in the fridge within a covered container for 3 days.
Or freeze for 2-3 months. Defrost before reheating.
Reheat by bringing to a gentle boil and gently heating for 2-3 minutes until piping hot.
Use any type of rice but for wholegrain or brown varieties that tend to need longer to cook, precooking is a good idea, or cook the soup for longer.
Small portions of leftover rice can be used, but add this about 10 minutes before the soup has finished cooking to allow enough time to reheat the rice until piping hot.
Instead of cashews replace with peanuts, flaked almonds, sunflower or pumpkin seeds.