Recipe: Appetizing Vickys Mulligatawny Soup, GF DF EF SF NF

Vickys Mulligatawny Soup, GF DF EF SF NF. This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it's deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible! So EASY to make and absolutely delicious, you will want to make over and over again.

Vickys No-Bake Energy Bombs, Gluten, Dairy, Egg. It started out fantastic but by the late evening I was stressed to the max. Flavoured with fragrant Indian spices this chicken and rice soup will not disappoint. You can have Vickys Mulligatawny Soup, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Mulligatawny Soup, GF DF EF SF NF

1. Prepare 2 tbsp of vegetable oil.
2. It's 2 of large carrots, chopped.
3. Prepare 1 of large white potato, diced.
4. You need 1 of onion, chopped.
5. Prepare 2 cloves of garlic, finely chopped.
6. It's 1 of apple, chopped.
7. Prepare 1 tbsp of curry powder, strength to your taste.
8. You need 1200 ml of vegetable stock.
9. Prepare 1 tbsp of mango chutney.
10. You need 1 tbsp of tomato puree / paste.
11. You need 25 grams of sultanas.
12. You need to taste of salt & pepper.
13. Prepare 100 g of cooked basmati rice.

My version of the famous mulligatawny soup is much quicker and simpler. Made with leftover roast chicken or turkey this soup is perfect to repurpose those. This fragrant Indian Mulligatawny Soup recipe is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!

Vickys Mulligatawny Soup, GF DF EF SF NF instructions

1. Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening.
2. Add the curry powder and stir in. Gradually add the stock and bring to the boil.
3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes.
4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required.
5. Add the cooked rice, warm through and season to taste.
6. Serve with some crisp, flavoured poppadoms.
7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc.

I want to spend the next month eating nothing but this soup. Story Of Mulligatawny Soup… Mulligatawny has its roots in Tamil Nadu, India. Traditionally, mulligatawny was a vegetarian soup. It was made with lots of vegetables, lentils and a dash of coconut milk to signify This is a fantastic instant pot recipe if you are a vegan or following a GF diet. Mulligatawny is a more recent addition to my soup collection, have yet to find a Mulligatawny Soup I didn't love!