- Heat the ghee over a medium heat in a large pot and add the onion, celery, carrot, garlic and ginger.
- Sauté gently for 5 minutes or until soft and fragrant. Add in the curry powder and sauté for another
minute, stirring well. - Pour in the chicken stock, rice and lentils and bring to the boil. Remove any scum from the top. Add in
the cauliflower and lower heat to a simmer and cook for 15 minutes. - Stir through frozen peas and take off the heat. The residual heat will cook the peas.
- Serve with optional fresh coriander and paratha bread
Mulligatawny Soup
Recipe by Mish Delish
This soup offers a delightful balance of fresh vegetables, aromatic curry spices, and hearty rice and lentils, creating a comforting bowl that's perfect for any season.
Serves 6.
Ingredients
- 1 tbs ghee or oil
- 1 onion, finely diced
- 1 celery stalk, finely chopped
- 1 large carrot finely, chopped
- 2 cloves garlic, finely minced
- 1 heaped tbs grated ginger
- 2 heaped teaspoons Vadouvan curry powder (available from The Essential Ingredient)
- 2 litres chicken stock
- ½ cup red rice
- 1 cup red lentils
- ½ head small cauliflower, cut into small florets
- ½ cup frozen peas
- Optional fresh coriander to serve
