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Vegetable mulligatawny soup

Vegetable mulligatawny soup

A hearty long-time British treasure, Mallika Basu's version of this lentil soup is vibrant with the addition of mixed spices, fresh ginger and garlic. If preferred, leave the vegetables chunky so you get a bit of extra bite in the soup.

5 out of 5 stars(2) Rate this recipe
Gluten freeVeganVegetarianHealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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Ingredients

  • 4 tbsp olive oil or ghee
  • 2 sticks celery, roughly chopped
  • 1 onion, diced
  • 1 carrot, peeled and cubed
  • 4 clove/s garlic, peeled and grated
  • 2½ cm piece ginger, peeled and grated
  • 2 tsp Cooks’ Ingredients Deggi Mirch Spice Blend or hot paprika
  • 1 tbsp Cooks’ Ingredients Vadouvan Spice Blend, or medium curry powder
  • 150g red lentils, washed until the water runs clear
  • 1 L fresh vegetable stock
  • 1 large Bramley apple, peeled, cored and cubed
  • ½ x 25g pack coriander, leaves roughly chopped, to serve
  • 1 Lemon or lime wedges, to serve

Method

  1. Warm the olive oil or ghee over a mediumhigh heat in a large, heavy-bottomed saucepan. Sauté the celery, onion and carrot for 5 minutes, then stir in the garlic and ginger for 2 minutes more.

  2. Mix in the spices until the ingredients are uniformly coated, then add the lentils and stock and bring to a boil. Add the apple and bubble gently for 30 minutes, until the lentils are almost tender.

  3. Add 250ml water to the pan, cover with the lid ajar and cook for 10 minutes, stirring occasionally to prevent the soup from sticking. When the lentils have disintegrated, use a potato masher to smooth the ingredients a little more, then season.

  4. Ladle into bowls, then serve scattered with the coriander and crushed black peppercorns, with lemon or lime wedges for squeezing over.

Cook’s tip

Feel free to add winter veg like swede, turnips and squash. I also like to mix a pouch of microwavable basmati rice into it before serving for a complete bowl of winter comfort. Cooks’ Ingredients Vadouvan Spice Blend has notes of fenugreek, and is a more interesting version of a curry powder, but both work well. Deggi mirch adds medium heat and an intense red colour, but hot paprika is a robust alternative.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,269kJ/ 305kcals

Fat

17g

Saturated Fat

2.4g

Carbohydrates

22g

Sugars

14g

Fibre

17g

Protein

9g

Salt

0.2g

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