Recipe of Super Quick Homemade Vickys Mulligatawny Soup, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys mulligatawny soup, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Mulligatawny Soup, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vickys Mulligatawny Soup, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this recipe, we must 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 can achieve that.

The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:

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

Instructions 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

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