close
Advertisement
Shop Now
Magazine
 

Chunky mulligatawny

This lightly spiced soup is robust and satisfying – the perfect choice for a simple meal on a cold day. Generous spoonfuls of fresh raita bring a terrific contrast in flavour and texture to the soup, which is finished with fried curried onion. Naan or pita bread mop up both soup and raita.

Chunky mulligatawny

Ingredients

  • 1 litre vegetable stock, preferably homemade light or rich
  • 1 onion, chopped
  • 2 carrots, cut into 1 cm dice
  • 2 stalks celery, cut into 1 cm dice
  • 1 parsnip, cut into 1 cm dice
  • 2 potatoes, cut into 1 cm dice
  • 50 g Swiss brown mushrooms, sliced
  • 1 clove garlic, chopped
  • 2 large sprigs of fresh coriander, chopped
  • salt
  • pepper
  • 4 plain naans or 4–8 pita breads, to serve
  • 1 tablespoon sunflower oil
  • 1 onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 tablespoon mild curry paste
  • 1 small zucchini
  • 7.5 cm piece telegraph cucumber
  • 1 green apple
  • ⅔ cup (160 g) low–fat natural yogurt
  • 2 tablespoons chopped fresh parsley
  • handful of fresh mint leaves

Preparation

  1. Bring the stock to the boil in a large saucepan.
  2. Add the onion, carrots, celery, parsnip, potatoes, mushrooms and garlic.
  3. Bring back to the boil, then reduce the heat and cover the pan.
  4. Simmer for 30 minutes.
  5. The vegetables should be soft and break up when squashed against the side of the pan with a fork.
  6. Meanwhile, prepare the curried onion.
  7. Heat the oil in a small frying pan, add the onion and cook over a moderate heat, stirring occasionally, for 10–12 minutes or until the onion softens and begins to caramelise.
  8. Add the garlic and fry for a further 1–2 minutes.
  9. Stir in the curry paste and 1 tablespoon water, then cook, stirring, for a further 2–3 minutes.
  10. Remove from the heat and set aside.
  11. To make the raita, grate the zucchini and cucumber into a bowl.
  12. Core and grate the apple and add to the zucchini and cucumber.
  13. Lightly stir in the yogurt and parsley.
  14. Tear the mint leaves or coarsely shred them with scissors and fold them into the raita.
  15. Add seasoning to taste.
  16. Transfer to a serving bowl and set aside.
  17. Purée about half of the soup in a blender or food processor until just smooth, then pour it back into the soup in the pan.
  18. Alternatively, use a handheld blender to coarsely purée the soup in the pan, leaving some vegetables diced.
  19. Reheat the soup and taste for seasoning.
  20. If the soup is slightly too thick, add a little boiling water to thin it to the consistency you desire.
  21. Lightly stir in the curried onion and chopped fresh coriander, then ladle the soup into warm bowls.
  22. Serve at once, offering the raita separately, to be added to the soup in large spoonfuls or eaten with the naan or pita as an accompaniment.

Serves 4
Preparation: 25 minutes
Cooking: about 30 minutes



Source:

Soups & Casseroles

Click here for more cookbooks...

More Recipes

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement