Monday, 8 April 2013

Mulligatawny soup (2 colours)

Olive oil - 1 tbsp
Carrot - 1 large, peeled and chopped
Celery - 1 stick, chopped
Bramley apple - 1, cored and chopped (don't peel it)
Plain flour - 25 g
Curry powder - 1 tbsp
Vegetable stock - 1.2 litres
Mango chutney - 1 tbsp
Sultanas - 25 g
Sugar - pinch
Lemon juice - 2 tsp

1) Heat the oil in a large saucepan and when hot add the carrot, celery and apple. Cook for 5 minutes and then stir in the flour and curry powder.
2) Slowly stir in the stock and then bring to the boil. Reduce the heat and simmer for 10 minutes.
3) Add the chutney, sultanas, sugar and lemon juice to the pan and then cook on low for an hour until the vegetables are very soft. Blend until smooth and then reheat before serving. Serves 4.

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