Mulligatawny soup

4 servings Prep: 10 mins, Cooking: 40 mins
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Use any rice, grains or pulses you like for this soup.

By Food24 May 14 2013
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Ingredients (11)

1 olive oil — extra virgin
1 onion — medium, chopped
1 Tbs garlic and ginger paste — and coriander
3 Tbs curry paste
1 cup celery stalks — chopped
1 cup carrots — chopped
1 1/2 cup Granny Smith apples — chopped
1 cup lentils — red
6 cup stock — vegetable
1 sea salt and freshly ground black pepper
TO SERVE:
1 yoghurt — plain
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Method:

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.



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