Mulligatawny soup

Ingredients

• Butter

  Unsalted

  100g

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  200g

• Celery

  Raw

  200g

• Sweet potato

  Raw, unprepared

  100g

• Apples

  Sulfured, stewed, with added sugar, dried

  100g

• Curry powder

  Spices

  1 tbsp or 6g

• Chicken stock

  Soup, home-prepared

  100g

• Water

  Plain, clean water

  6 ½ cup or 1.54kg

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Hot Mango Chutney

  Patak's

  100g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

• Cream

  Light, Fresh - Lehigh Valley Dairy Farms

  100g

• Parsley

  Raw

  100g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

Directions

1. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
2. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato puree and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
3. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
4. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
5. Add enough water to give a good consistency, (about 150-200ml/51/2-7fl oz). Heat the soup for 34 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
6. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.
7. Recipe by: The Hairy Bikers (source: https://www.bbc.co.uk/food/recipes/mulligatawny_soup_68949)