Vegetarian Mulligatawny Soup Recipe
Servings 6
My vegetarian Mulligatawny Soup is an easy, warmly spiced tomato based recipe that's full of deliciously full of good for you ingredients.
Ingredients
- 2 tablespoons mild olive oil
- 1 large white onion, peeled and finely chopped
- 2 apples, peeled and finely chopped
- 3 celery sticks, finely chopped
- 1 large sweet potato, peeled and finely chopped
- 2 to 3 parsnips, peeled and finely chopped
- 2 to 4 teaspoons curry powder or to taste adjust the spicing to suit your family's tastes
- freshly ground pepper
- 1 litre of vegetable stock made from a good stock cube is fine
- 2 x 400 gram (16 ounce) cans of chopped tomatoes
- fresh or dried parsley to garnish
Instructions
- Heat 1 tablespoon of the oil in a large saucepan over medium heat.
- Add the onions, apples and celery.
- Cook for 10 minutes, stirring occasionally, until softened.
- Add the sweet potato, parsnips, curry powder and pepper.
- Cook, stirring occasionally, for 5 minutes.
- Add the stock and tomatoes.
- Cover and simmer for 20 to 30 minutes over low heat.
- Taste for seasoning and add more curry powder, salt and/or pepper if necessary.
- Being careful not to burn yourself, remove half the soup mixture and blend it with a stick blender, in a Vitamix or with a blender.
- Return to the pan and heat through to serve.
- Cool leftovers and store in the fridge. The soup improves with keeping, and will last 3 to 5 days in the fridge.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.