Mulligatawny soup

Recipe from: 14 May 2013
vegetarian soup

Ingredients 12
Servings 4
Time 00:10

Ingredients

  • 1
    glug PnP Finest extra-virgin olive oil - for frying
  • 1
    medium onion - chopped
  • 1
    Tbs
    PnP garlic, ginger and dhania paste
  • 3
    Tbs
    curry paste
  • 1
    cup
    celery stalk - chopped
  • 1
    cup
    carrot - chopped
  • 1 1/2
    cup
    Granny Smith apples - chopped
  • 1
    cup
    red lentils
  • 6
    cup
    vegetable stock
  • 1
    pinch salt and milled pepper
  • To serve:
  • 1
    tub PnP plain yoghurt - for serving (optional)
 

Method

00:40
 
Heat a glug of oil in a large saucepan and fry the onion until soft.

Add all of the pastes and fry for a further minute.

Toss in all remaining ingredients, season to taste and allow to simmer for 40 minutes.

Serve this classic soup topped with plain yogurt.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: soups  |  rice  |  recipes
 

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