This is my healthier vegetarian/vegan version of the original Mulligatawny, made with lots of vegetables, apple and served with rice and mango chutney.
1 tablespoon rapeseed oil
1 large onion (peeled and diced)
2 cloves garlic (peeled and finely minced)
4 small carrots or 2 large carrots (peeled and diced)
2 parsnips (peeled and diced)
1 large eating apple (peeled, cored and diced)
1 tablespoon top quality curry powder
1 teaspoon garam masala
1 teaspoon black onion seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
600mls hot vegetable stock
2 tablespoons tomato puree
1 tablespoon mango churney (plus extra to serve)
250g cooked Basmati rice
salt to taste
chopped fresh coriander or parsley
1 lemon (cut into quarters to serve)
British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). This is my healthier vegetarian/vegan version of the original Mulligatawny, made with lots of vegetables, apple and served with rice and mango chutney. This recipe is also suitable for the 5:2 diet or Weight watchers.
Heat the oil in a large lidded saucepan and add the diced vegetables and apple; stir the vegetables/apple and replace the lid, saute over a low heat, stirring every now and then until the vegetables are soft and the onion is translucent.
Add all of the ground spices and curry powder, stir well and saute for about 1 to 2 minutes before adding the stock.
Add the tomato puree, mango chutney and half of the cooked rice, stir well, season to taste with salt and replace the lid. Cook over a low heat for 10 to 15 minutes.
Ladle the soup into warmed soup bowls, spoon over the remaining cooked rice and a spoonful of mango chutney. Garnish with the freshly chopped coriander or parsley and squeeze the lemon wedges over the soup - serve immediately.