Vickys Mulligatawny Soup, GF DF EF SF NF is the first thing that appears to many people’s thought when it arrives to a delightul meal. Today, we will provide you instructions on serving a delicious Vickys Mulligatawny Soup, GF DF EF SF NF.
We hope you got benefit from reading it, now let’s go back to vickys mulligatawny soup, gf df ef sf nf recipe. To make vickys mulligatawny soup, gf df ef sf nf you only need 13 ingredients and 7 steps. Here is how you cook that.
First of all, here are the ingridients that you should prepare to cook Vickys Mulligatawny Soup, GF DF EF SF NF:
- Use 2 tbsp of vegetable oil.
- Prepare 2 of large carrots, chopped.
- Take 1 of large white potato, diced.
- Provide 1 of onion, chopped.
- Provide 2 cloves of garlic, finely chopped.
- Take 1 of apple, chopped.
- Take 1 tbsp of curry powder, strength to your taste.
- Use 1200 ml of vegetable stock.
- Get 1 tbsp of mango chutney.
- Use 1 tbsp of tomato puree / paste.
- Get 25 grams of sultanas.
- Provide to taste of salt & pepper.
- Use 100 g of cooked basmati rice.
After preparing the ingridients, now we are set to make our yummy 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.
Recipe : Vickys Mulligatawny Soup, GF DF EF SF NF
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