Recipe of Any-night-of-the-week Vickys Mulligatawny Soup, GF DF EF SF NF
Henrietta Cain 13/05/2020 11:01
Vickys Mulligatawny Soup, GF DF EF SF NF
Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys mulligatawny soup, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vickys Mulligatawny Soup, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Vickys Mulligatawny Soup, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys mulligatawny soup, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
Prepare 2 tbsp vegetable oil
Get 2 large carrots, chopped
Make ready 1 large white potato, diced
Get 1 onion, chopped
Get 2 cloves garlic, finely chopped
Make ready 1 apple, chopped
Take 1 tbsp curry powder, strength to your taste
Make ready 1200 ml vegetable stock
Take 1 tbsp mango chutney
Prepare 1 tbsp tomato puree / paste
Make ready 25 grams sultanas
Prepare to taste salt & pepper
Take 100 g cooked basmati rice
Steps 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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