Mulligatawny soup

Name: Mulligatawny soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 300g finely chopped vegetables (we like Aunt Bessie’s Finely Chopped Vegetables, from most supermarkets), or similar; 2 tbsp Madras curry paste (we like Patak’s, from supermarkets); 1 tbsp tomato purée; 800ml vegetable stock, hot; 250g ready-cooked basmati rice (we like Tilda Steamed Basmati Rice); Plain yogurt and fresh coriander sprigs to serve

Easy
March 2012

Easy
March 2012

Test kitchen approved

Serves 2
Ready in 30 minutes

This clever recipe uses time-saving products, perfect for a quick and easy starter.

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp olive oil
1 small onion, chopped
300g finely chopped vegetables (we like Aunt Bessie’s Finely Chopped Vegetables, from most supermarkets), or similar
2 tbsp Madras curry paste (we like Patak’s, from supermarkets)
1 tbsp tomato purée
800ml vegetable stock, hot
250g ready-cooked basmati rice (we like Tilda Steamed Basmati Rice)
Plain yogurt and fresh coriander sprigs to serve

Method

Heat the oil in a large pan over a medium heat and sauté the onion for 5 minutes until beginning to soften. Stir in the chopped vegetables and cook for a couple of minutes, then stir through the curry paste, tomato purée and stock.
Bring to the boil and simmer gently for 10-15 minutes, stirring occasionally until the vegetables are tender. Using a stick blender, whizz the soup until smooth.
Stir through the rice and simmer for 5 minutes until the rice is heated through and the flavours have combined. Season to taste, then divide between two bowls. Top each with a good dollop of yogurt and a fresh coriander sprig.