Winter mulligatawny
Serves 4
Easy
Prep:
Cook:
Use up leftover roast turkey in this hearty, low-fat soup with curry flavours. It’s rich in immune-supporting vitamin C, making it ideal for the winter months
Skip to ingredients
- 2 tbsp rapeseed oil
- 2 onions(350g), chopped
- 1 tbsp finely chopped ginger
- 2 large garlic clovesfinely grated
- 1 red chillideseeded and chopped
- 2 tbsp medium curry powder
- 1 tsp cumin seeds
- 1½ litres hot vegetable stockmade with 1 tbsp bouillon powder
- 500ml passata
- 320g carrotsdiced
- 2 celery stickschopped
- 180g dried red lentils
- 100g brown basmati rice
- 200g cooked turkeyor chicken, chopped
- 15g corianderchopped
- ½ lemonjuiced
Nutrition: Per serving
- kcal507
- fat9g
- saturates1g
- carbs65g
- sugars19g
- fibre13ghigh
- protein34g
- salt1.18g
Method
step 1
Heat the oil in a large non-stick pan over a medium heat and cook the onions for 10 mins, stirring frequently until softened and starting to turn golden.
step 2
Stir in the ginger, garlic and chilli, and cook for a minute more. Add the curry powder and cumin seeds, stir well, then pour in the hot vegetable stock and passata and stir again.
step 3
Tip in the carrots, celery, lentils and rice, mix well and bring to the boil. Once boiling, reduce the heat, cover and cook for a further 10 mins until the lentils, veg and rice are tender.
step 4
Remove from the heat, stir in the coriander and lemon juice, and ladle into bowls. Leftovers will keep chilled for up to three days, or freeze for up to three months. Reheat in a pan with a splash of water until piping hot.
