Mulligatawny Soup

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:

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.