Veggie mulligatawny soup
Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth.
Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which 22g sugars), 24g fat (of which 16g saturates), 12g fibre and 1.3g salt.
Ingredients
- olive oil, for frying
- 2 onions, chopped
- 1 red pepper, deseeded and finely chopped
- 2 garlic cloves, crushed
- 1 tbsp curry powder, plus extra to serve
- 30g/1oz tomato purée
- 400g tin coconut milk
- ½ swede, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 2 parsnips, peeled and finely chopped
- 100²µ/3½´Ç³ú red lentils
- 1 vegetable stock cube, made up with 750ml/26fl oz boiling water
- salt and freshly ground black pepper
To serve
- 200ml/7fl oz natural yoghurt
Method
Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened.
Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste.
At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two).
Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder.
Recipe Tips
This recipe is great for using up leftover root vegetables and potatoes, as they work really well with the gentle spicing of the curry powder.
If you prefer a bit more of a kick, add a pinch of chilli flakes at the same time as the curry powder.
In November 2023, this recipe was costed at an average of £5.54 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.