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    Mulligatawny Soup

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    Mulligatawny Soup

    This Anglo-Indian soup is hearty, spicy and perfect for a winter supper. Serve with natural yogurt and fragrant coriander and accompany with naan bread or poppadoms for a satisfying main meal.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 1 tbsp vegetable oil
    • 1 onion, chopped
    • 1 carrot, peeled and diced
    • 1 small potato, peeled and diced
    • ½ x 500g tub Waitrose Korma Sauce (from the chiller cabinet)
    • 300ml chicken stock
    • 2 tomatoes, chopped
    • ½ x 250g pack Waitrose Microwave Basmati Rice
    • 190g pack Waitrose Cooked Chicken Skinless Breast Fillets, sliced


    1. Heat the oil in a medium pan and add the onion, carrot and potato. Cover and sweat for 5 minutes, until the onions are beginning to soften, stirring occasionally to prevent the potato from sticking.
    2. Stir in the curry sauce, stock and tomatoes, bring to the boil, then cover and simmer for 10 minutes, stirring occasionally.
    3. Add the rice and the chicken, then cover and simmer for a further 5 minutes, until the rice is tender and the chicken is hot. Pour into large bowls and serve.

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    Cook's tips

    For a spicier soup, substitute the Korma sauce for Jalfrezi. This is also delicious served with toasted coconut flakes scattered over and naan bread on the side.


    Average user rating

    4 stars