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Mulligatawny soup recipe



Mulligatawny soup recipe from eGJ

dairy free egg free gluten free nut free can make in advance ok to freeze vegetarian
Category Soup recipes
Serves4
Prep time10 mins
Cook time50 mins

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Ingredients

450g (1lb) potatoes, peeled & sliced
1 large onion, peeled & sliced
1 large carrot, peeled & sliced
1 cooking apple, peeled & sliced
55g (2oz) butter
2 tbsp curry powder
2 tsp tomato puree
1 1/4 litres (2 ½ pints) beef stock
1 lemon, rind and juice

Method

1. Prepare vegetables and apple.
2. Melt butter and add curry powder and tomato puree (fry for a couple of minutes)
3.Add stock, salt & pepper.
4. Bring to the boil, cover and simmer for 45 minutes.
5. Sieve or liquidise, reheat, add lemon juice.
Garnish with rind of lemon

gransnetter Reviews

From: lindiann on Wed 10-Aug-22 13:47:21 Overall rating: 0.0
Do you add veg after adding stock?
From: Pinkgranny999 on Thu 28-Feb-19 00:40:35 Overall rating: 0.0
If you're vegan, can you substitute the beef stock for vegetable stock?
From: eGJ on Fri 16-Sept-11 16:49:05 Overall rating: 0.0
Really good to have when coming back from a walk on a cold winter's day