Mulligatawny Soup 4 servings
As a child growing up in the UK in the Mulligatawny Soup were very much part of my regular meals. It’s a brilliant soup to make when the seasons are turning, or for windy days.
Not one of the trendy soups around, this spice scented soup is simple to make you adapt it to be vegetarian or vegan, it really isn't a soup that should be forgotten about
The smell when cooking gently wafts me back the earliest memories of my childhood As my grandmother would make this at least once a month. If like me you like the tastes of a gentle Curry this is the soup for you, as it warms you from the inside and always leaves me with a very satisfied glow.
Sometimes, we need to revisit old fashioned recipes
ingredients
1/2 table spoon Good quality vegetable oil
2 onions finely chopped
3 cloves garlic finely chopped
1/2-inch ginger peeled and finely chopped
1 teaspoon each of dried curry powder, cumin, and coriander
1/4 teaspoon chili powder
1/2 teaspoon sea salt and fresh ground black pepper
2 potatoes peeled and chopped
1 sweet potato peeled and chopped
2 carrots peeled and chopped
1 courgette peeled and chopped
1 L, stock either vegetable or chicken you don't want to use beef because it's too strong for this soup
Juice of 1/2 a lemon
2 cups plant milk.
1/2 cup freshly chopped corridor.
1 cup split red lentils rinsed two or three times until the water runs clear.
Method
Heat the oil in a heavy bottomed pan, preferably one that has a tight fitting lid, add the onion with garlic & ginger cook until the onion is transparent.
Add the spices to cook on a low heat to release the flavours stir with a wooden spoon to prevent sticking. Then add the vegetables, lentil's, half the fresh coriander, and stock, you need enough liquid to just cover the vegetables and lentils, so if the stock isn't enough then add a little cold water.
Cook for 30 minutes on a medium heat, then blend when cool, add the plant milk, taste & adjust the seasoning.
When heating this soup do it gently and stir it from time to time.
Sprinkle the remaining coriander on top and serve.
This soup goes really well with a whole meal or spelt bread or homemade bread.