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Vickys Mulligatawny Soup, GF DF EF SF NF
Vickys Mulligatawny Soup, GF DF EF SF NF

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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. To cook vickys mulligatawny soup, gf df ef sf nf you need 13 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Get 2 tbsp vegetable oil
  2. Prepare 2 large carrots, chopped
  3. Take 1 large white potato, diced
  4. Provide 1 onion, chopped
  5. You need 2 cloves garlic, finely chopped
  6. Provide 1 apple, chopped
  7. You need 1 tbsp curry powder, strength to your taste
  8. Use 1200 ml vegetable stock
  9. You need 1 tbsp mango chutney
  10. Use 1 tbsp tomato puree / paste
  11. Prepare 25 grams sultanas
  12. You need to taste salt & pepper
  13. You need 100 g cooked basmati rice
Steps to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. 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
  2. Add the curry powder and stir in. Gradually add the stock and bring to the boil
  3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes
  4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required
  5. Add the cooked rice, warm through and season to taste
  6. Serve with some crisp, flavoured poppadoms
  7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc

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