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Nutrition Facts
Serving Size 1 (139g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 122
Calories from Fat 55		(45%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 69mg		2%
Potassium 311mg		8%
Total Carbohydrate 16.4g		5%
	Dietary Fiber 2.5g	10%
	Sugars 3.7g
Protein 1.8g		3%
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Mulligatawny Soup

Recipe #391261 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Sep 21, 2009

A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor.

SERVES 4 -6 (change servings and units)

Ingredients

1 baking potato, peeled and cut into 1/2 in dice
1 carrot, peeled and cut into 1/2 in dice
1 large onion, chopped
1 leek, cleaned and sliced
2 sticks celery, sliced (optional)
1 ounce butter
1 tablespoon curry powder
1 teaspoon tomato paste
3 3/4 cups vegetable broth
salt

Directions

1
Melt the butter in a large pan. Add the vegetables and cook for 5 minutes. Add the curry powder and cook for a further 2 minutes.
2
Add the tomato paste and broth. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
3
Blitz the soup in a liquidizer or with a hand blender until smooth.
4
Season with salt and serve.