Vickys Mulligatawny Soup, GF DF EF SF NF
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. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Mulligatawny Soup, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vickys Mulligatawny Soup, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must 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 that.

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

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