Mulligatawny
Soup
No
Count Recipe
Serves
2
Dry
fry ½ onion, finely chopped in a non stick pan covered with a lid, until
soft. Add 1 tsp hot curry powder (or more to taste) and 50g cooked
chicken, diced. Pour in 425 ml hot chicken stock and simmer 10
mins. Stir in 1 tbsp fresh coriander. Serve.
Could
add more veg and maybe some lentils to thicken it up a bit. (Still no
count)
Another version:
Another version:
Mulligatawny Soup
Serves 6
Points per
recipe 2
Points per
serving ½
Freezing
recommended
1 cooking
apple, cored & chopped
2 carrots,
chopped
2 leeks,
sliced
1 onion,
chopped
100 g potato,
diced
2 garlic
cloves, crushed
1 tbsp curry
powder
400g can
chopped tomatoes
2 veg or
chicken stock cubes dissolved in 1.2 litres hot water
salt &
pepper
Put the apple
and all the veg except the tomatoes into a large pan and add 3 tbsp cold
water. Cook over medium heat for about 5 mins until the onion, looks
transparent.
Add the
garlic and curry powder and cook for 1-2 mins more, adding a little more water
if it is sticking.
Add the
tomatoes and stock. Bring to the boil and simmer for 25-30 mins until all
veg are soft.
Blend the
soup until smooth, return to the pan to reheat. season to taste and serve.
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