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We hope you got insight from reading it, now let’s go back to vickys mulligatawny soup, gf df ef sf nf recipe. You can cook vickys mulligatawny soup, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Vickys Mulligatawny Soup, GF DF EF SF NF:
- Get 2 tbsp vegetable oil
- Get 2 large carrots, chopped
- Use 1 large white potato, diced
- Provide 1 onion, chopped
- Use 2 cloves garlic, finely chopped
- Provide 1 apple, chopped
- Provide 1 tbsp curry powder, strength to your taste
- Provide 1200 ml vegetable stock
- Prepare 1 tbsp mango chutney
- You need 1 tbsp tomato puree / paste
- You need 25 grams sultanas
- Prepare to taste salt & pepper
- Prepare 100 g cooked basmati rice
Instructions to make Vickys Mulligatawny Soup, GF DF EF SF NF:
- Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening
- Add the curry powder and stir in. Gradually add the stock and bring to the boil
- Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes
- Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required
- Add the cooked rice, warm through and season to taste
- Serve with some crisp, flavoured poppadoms
- There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc
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