Mulligatawny soup

Recipe from: 10/1/2004 12:00:00 AM

Ingredients 12
Servings 4
Time

Ingredients

  • 20
    ml
    olive oil
  • 2
    onions, finely diced
  • 2
    cloves garlic, chopped finely
  • 2
    carrots, diced
  • 1
    leek, thinly sliced
  • 1
    celery stick, thinly sliced
  • 1
    fennel bulb, thinly sliced
  • 2
    fresh chillies, finely chopped
  • 30
    ml
    medium-strength curry powder
  • 1
    Litres
    vegetable or chicken stock
  • salt and milled pepper
  • 125
    ml
    boiled basmati rice
 

Method

 
Heat olive oil in a heavy-based pan.
Add onions and gently sauté until soft.
Add garlic, carrot, leek, celery, fennel, chillies and curry powder and sauté for two minutes.
Add stock and simmer gently until vegetables are soft, about eight to 10 minutes.
Spoon rice into bowls, cover with soup and serve.

NUTRITION PER PORTION
Energy 421 kJ, Carbohydrates 10 g, Protein 2 g, Fat 5 g

 

Read more on: soup  |  sauté
 

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