Vickys Mulligatawny Soup, GF DF EF SF NF
Vickys Mulligatawny Soup, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys mulligatawny soup, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Mulligatawny Soup, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vickys Mulligatawny Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have vickys mulligatawny soup, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Take 2 tbsp vegetable oil
  2. Take 2 large carrots, chopped
  3. Take 1 large white potato, diced
  4. Take 1 onion, chopped
  5. Take 2 cloves garlic, finely chopped
  6. Get 1 apple, chopped
  7. Get 1 tbsp curry powder, strength to your taste
  8. Take 1200 ml vegetable stock
  9. Take 1 tbsp mango chutney
  10. Get 1 tbsp tomato puree / paste
  11. Get 25 grams sultanas
  12. Take to taste salt & pepper
  13. Make ready 100 g cooked basmati rice
Instructions to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  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

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