Vickys Mulligatawny Soup, GF DF EF SF NF
Vickys Mulligatawny Soup, GF DF EF SF NF

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys mulligatawny soup, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Great recipe for Vickys Mulligatawny Soup, GF DF EF SF NF. This is such a tasty soup and you can add lots of extras to it - chicken, rice, more vegetables etc. I love the fruity spice it has Vickys Mulligatawny Soup, GF DF EF SF NF step by step.

Vickys Mulligatawny Soup, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vickys Mulligatawny Soup, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have vickys mulligatawny soup, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Take 2 tbsp vegetable oil
  2. Take 2 large carrots, chopped
  3. Make ready 1 large white potato, diced
  4. Get 1 onion, chopped
  5. Make ready 2 cloves garlic, finely chopped
  6. Take 1 apple, chopped
  7. Get 1 tbsp curry powder, strength to your taste
  8. Get 1200 ml vegetable stock
  9. Prepare 1 tbsp mango chutney
  10. Take 1 tbsp tomato puree / paste
  11. Take 25 grams sultanas
  12. Get to taste salt & pepper
  13. Make ready 100 g cooked basmati rice

Gradually add the stock and bring to the boil. Add the chutney, tomato puree and sultanas. The Instructions how to cooking Vickys Mulligatawny Soup, GF DF EF SF NF. Add the curry powder and stir in.

Steps to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening
  2. Add the curry powder and stir in. Gradually add the stock and bring to the boil
  3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes
  4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required
  5. Add the cooked rice, warm through and season to taste
  6. Serve with some crisp, flavoured poppadoms
  7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc

Gradually add the stock and bring to the boil. Add the chutney, tomato puree and sultanas. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. Toss butternut squash with olive oil and garlic in a large bowl. Roasting butternut squash is super easy and definitely worth the extra time.

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