Mulligatawny soup

1. 1

   Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery, and sweet potato. Cook over medium heat for 10 minutes, stirring regularly until the vegetables begin to soften and lightly brown. Stir in the apple pieces and sprinkle over the curry powder, then cook for another 2 minutes, stirring continuously.

   12 min

2. 2

   Pour the vegetable stock into the pan and stir in the tomato purée and mango chutney. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.

   30 min

3. 3

   While the soup is simmering, bring water to a boil in a medium pot, add the rice, and cook for 10 minutes until tender. Drain the rice in a sieve and rinse under cold running water.

   10 min

4. 4

   When the soup is ready, cool slightly and blend with an immersion blender until smooth (leave unblended if you prefer a more rustic texture), then stir in the cooked rice.

5. 5

   Add enough water (about 150-200 ml) to achieve the desired consistency. Reheat the soup for 3-4 minutes until piping hot, then season with salt and freshly ground black pepper to taste.

   4 min

6. 6

   Ladle the soup into deep bowls, top each with a spoonful of natural yoghurt, and garnish with fresh cilantro sprigs if desired.

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.