This fab low-cal soup has many variations. We have made ours with beef. It’s also great with leftover chicken or turkey. It's a perfect dish to freeze ahead.
Ingredients
- 2 tbsp olive oil
- 350g rump steak, cut into pieces
- Knob of butter
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 1 red pepper, deseeded and chopped
- 3 garlic cloves, crushed
- 1 tbsp Madras curry paste
- 400g creamed tomatoes or passata
- 600ml good beef stock
- 100g freshly cooked basmati rice
- 1 apple, peeled, cored and grated
- 1 tbsp mango chutney
Method
- 1. Heat 1 tbsp oil in a heavy-based saucepan and brown the steak over a high heat for 1 minute. Remove and set aside. Heat the remaining oil and butter in the pan. Stir in the onion, celery and red pepper and cook for 8 minutes. Add the garlic and curry paste, and cook for a further minute.
- 2. Return the steak to the pan, then pour over the tomatoes and stock. Bring to the boil and simmer for 20-25 minutes, until the beef is tender. Add the rice, apple, chutney, and simmer for 3 minutes.
- 3. Serve immediately or cool and put into food bags. Freeze for up to 3 months. Defrost and reheat for 10-12 minutes, until piping hot. Garnish with fresh coriander and natural yogurt.
Nutritional info
Per serving: 313kcals, 17.6g fat (3.9g saturated), 27.8g protein, 22.9g carbs, 7g sugar, 1.2g salt
Chef's tip
Leave out the beef and beef stock and add some red lentils or split peas and use vegetable stock.
Wine Recommendation
Mulligatawny soup: some strong, spicy elements here call for a red, but nothing too heavy, please – it’s still a soup! A ripe, soft, good-quality Valpolicella is one idea.