Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Prep:15 mins
Serves 4
20g butter2 tbsp olive oil1 onion, finely chopped 2 celery sticks, chopped 3 carrots, peeled and chopped1 parsnip, peeled and chopped2 garlic cloves, chopped1 thumb-sized piece ginger, peeled and grated 1 eating apple, cored and chopped 1½-2 tbsp medium curry powder1 tsp ground cumin¼ tsp sweet smoked paprika1.2l hot chicken stock1 tbsp tomato purée100g basmati rice1 tbsp mango chutney½ lemon, juiced ½ small bunch of coriander, shreddedyogurt, to serve
STEP 1Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.STEP 2Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
