Vickys Mulligatawny Soup, GF DF EF SF NF
Vickys Mulligatawny Soup, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys mulligatawny soup, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Mulligatawny Soup, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Vickys Mulligatawny Soup, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys mulligatawny soup, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Take 2 tbsp vegetable oil
  2. Take 2 large carrots, chopped
  3. Take 1 large white potato, diced
  4. Make ready 1 onion, chopped
  5. Prepare 2 cloves garlic, finely chopped
  6. Get 1 apple, chopped
  7. Take 1 tbsp curry powder, strength to your taste
  8. Prepare 1200 ml vegetable stock
  9. Prepare 1 tbsp mango chutney
  10. Get 1 tbsp tomato puree / paste
  11. Prepare 25 grams sultanas
  12. Get to taste salt & pepper
  13. Take 100 g cooked basmati rice
Steps to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening
  2. Add the curry powder and stir in. Gradually add the stock and bring to the boil
  3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes
  4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required
  5. Add the cooked rice, warm through and season to taste
  6. Serve with some crisp, flavoured poppadoms
  7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc

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