Chunky vegetable mulligatawny soup

Chunky vegetable mulligatawny soup


3 people made this

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

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.

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