Chunky vegetable mulligatawny soup

    1 hour

    A delicious Indian inspired comforting dish cooked in a mild curry and vegetable soup base.


    7 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 5 potatoes, chopped in to small blocks
    • 1 handful baby carrots
    • 2 teaspoons plain flour
    • 2 teaspoons mild curry powder
    • 900ml (1 1/2 pt) vegetable or chicken stock
    • 6 tablespoons white or basmati rice, cooked
    • 1 pinch dried thyme
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt butter in a large soup pot over medium high heat. Add potatoes and carrots and cook for a coupld of minutes. Stir in flour and curry powder and cook 5 more minutes. Add stock, mix well and bring to the boil. Simmer about 1/2 hour.
    2. Add pre-cooked rice, thyme, salt and pepper. Simmer 10 minutes until thickened.
    3. Serve with a crusty bread or naan.


    Add other vegetables to your liking, e.g. onions, celery, peas.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)