Mulligatawny Soup
- Prep: 15
- Cook: 50
- Total: 1h 5m
- Difficulty: Intermediate
Overview
Warming, comforting and not too spicy – this mildly curry flavoured soup is made family-friendly using a mild Indian curry paste. You can use something spicier for an “adults-only” kick of heat.
Ingredients
Serves: 4-6
Method
- Heat the coconut oil in a large saucepan over a medium heat and add the onion.
- Cook, stirring occasionally, for about five minutes, until soft and golden.
- Add the carrot, zucchini and celery and cook, stirring occasionally for another five minutes.
- Add the garlic and ginger, stir and cook for another minute.
- Stir in curry paste and cook for a minute.
- Pour in the Nuttelex Chicken Style Stock and add the red split lentils, season lightly with sea salt and freshly ground black pepper.
- Bring to the boil then turn down the heat, cover and simmer gently for 25 minutes, stirring occasionally.
- Add the basmati rice and cook for a further 12 minutes, covered. Stir occasionally.
- Stir in the coconut milk, chopped tomatoes, and lemon juice and heat thoroughly before serving.
Chefs Tip
- Serve in deep bowls garnished with a little of the chopped coriander.
- Serve with lemon wedges, baby poppadums and remaining coriander.
In this recipe
-
Chicken Style Stock Chicken Style Stock
![Nuttelex Chicken Stock packaging]()
