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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

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Source: Soups & Casseroles
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