Mmmmmm Mulligatawny soup

[Floweryfields]

I made a mulligatawny tonight that would rival the soup nazi (only Seinfeld fans would get the reference).....Yum!

Ingredients

2 tbsp olive oil
1 large onion, finely chopped
2 carrots, cut into 1.5cm dice
2 parsnips, cut into 1.5cm dice
1 large potato, cut into 1.5cm dice
1 red pepper, deseeded and diced
3 tbsp medium balti curry paste
700g passata
200g cooked basmati rice
1 small freerange chicken poached in stock (I used 3 breast fillets) and shredded
Small bunch fresh coriander, chopped, to serve

Couldn't get parsnips and used packet liquid stock. Wasn't sure if 200g cooked rice was before or after cooking - think it was after as it ended up really thick and alot more soup than the 8 serves. But it was oh so yum.

According to the recipe it's only 290 calories, 7g fat per serve.

[nothing2lose]

I love Mulligatawny soup! I used to have a great recipe given to me by an Anglo Indian colleague but I lost it

I will have to try this one

[LimeSlice]

Noms! I love Mulligatawny Soup! Best winter soup ever in my book.
Thanks for posting this!

[Rouge]

YUM!!!!!!! I will have to give this a go.

[Arcadia]

Never heard of it lol! Sounds deeeelicious!

[Floweryfields]

Oh realised I didn't put the method - though I am sure you talented chefs won't need them anyway!
Having left overs for dinner tonight!

For the poached chicken and stock

1 small free-range chicken
1 bay leaf
6 peppercorns
1 tsp salt
1 carrot, cut into large chunks
1 celery stalk, cut into large chunks
1 onion, halved

Method

1. Put the chicken in a big pan, add the flavourings and cover with cold water. Bring to the boil, skim off any scum and simmer for 45 minutes until the chicken juices run clear. Remove the chicken from the pan; remove and discard the skin. Take the meat from the bones and shred it. Sieve the stock into a pan and discard the solids. Boil until reduced by half.
2. Meanwhile, heat half the oil in a large pan over a low heat. Add the onion and cook for 5 minutes until softened. Add the remaining oil, the carrot, parsnip, potato and red pepper. Cook for 3 minutes more. Increase the heat, stir in the curry paste and cook for 2 minutes, stirring, then add the passata and 1 litre of the stock. Season, bring to a boil, then reduce the heat, cover and simmer for 10 minutes until the vegetables are tender. Add the rice and shredded chicken for the last 3 minutes and cook to heat through. Cool and freeze for up to 3 months.
3. Defrost completely, heat through and serve sprinkled with coriander.

Nutritional info

Per serving: 281kcals, 6.1g fat (1g saturated), 30.6g protein, 27.1g carbs, 5.9g sugar, 0.9g salt

[willow5]

Sounds YUMMY!! Never tried it but will give it a go Quite an achievement to rival the soup nazi too

[veus]

Man! I wished I had this recipe 2 nights ago! Decided to roast the parsnips, way to tough! Must remember next time.

[sloane]

yum! I haven't had mulligatawny soup in years. thank you for posting