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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys mulligatawny soup, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

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

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

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

Add the curry powder and stir in. Gradually add the stock and bring to the boil. Add the chutney, tomato puree and sultanas. Vickys Roast Chicken & Rice Soup, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland A delicious, thick, hearty soup for those colder nights. If you like a thinner soup just water it down by adding more sto. more Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF.

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