Djs Easy Book Club Mulligatawny Soup Recipes

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MULLIGATAWNY SOUP



Mulligatawny soup image

Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt

Provided by Esther Clark

Categories     Lunch, Supper

Time 1h5m

Number Of Ingredients 19

20g butter
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 garlic cloves, chopped
1 thumb-sized piece ginger, peeled and grated
1 eating apple, cored and chopped
1½-2 tbsp medium curry powder
1 tsp ground cumin
¼ tsp sweet smoked paprika
1.2l hot chicken stock
1 tbsp tomato purée
100g basmati rice
1 tbsp mango chutney
½ lemon, juiced
½ small bunch of coriander, shredded
yogurt, to serve

Steps:

  • Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
  • Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium

MULLIGATAWNY SOUP



Mulligatawny Soup image

Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.

Provided by Lise P

Categories     Chicken Soup

Time 1h20m

Yield 6

Number Of Ingredients 13

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
1 pinch dried thyme
salt and ground black pepper to taste
½ cup heavy cream, heated

Steps:

  • Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
  • Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
  • Just before serving, stir in hot cream.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g

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