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Thread: Mmmmmm Mulligatawny soup

  1. #1

    Default Mmmmmm Mulligatawny soup

    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.


  2. #2

    Join Date
    Jun 2010
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    District Twelve
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    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

  3. #3

    Join Date
    Dec 2007
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    Victoria
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    Noms! I love Mulligatawny Soup! Best winter soup ever in my book.
    Thanks for posting this!

  4. #4

    Join Date
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    Default Mmmmmm Mulligatawny soup

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

  5. #5

    Join Date
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    summer street
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    Never heard of it lol! Sounds deeeelicious!

  6. #6

    Default

    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

  7. #7

    Join Date
    Jul 2009
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    Sounds YUMMY!! Never tried it but will give it a go Quite an achievement to rival the soup nazi too

  8. #8

    Join Date
    Sep 2011
    Location
    Melbourne
    Posts
    403

    Default Mmmmmm Mulligatawny soup

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

  9. #9

    Join Date
    Jul 2008
    Location
    Melbourne
    Posts
    3,244

    Default Re: Mmmmmm Mulligatawny soup

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

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