British Mulligatawny Soup
Prep time: 10 min
Cook time: 50 min
Makes 4 servings
1 cup basmati rice
3 tbsp butter
1 large onions, diced
2 garlic cloves, chopped
1 medium sweet potato
2 medium carrots, diced
2 celery sticks, chopped
1 medium apple, peeled and chopped
1 tbsp curry powder
1 tbsp tomato paste
1 tbsp mango chutney
4 cups vegetable or chicken stock or stock cube
ground black pepper
plain yogurt, for garnish (optional, but reccomended)
fresh cilantro, for garnish (optional)
shredded cooked chicken for extra protein (optional)
Start the basmati rice (we used a rice maker, but you can do whichever method works for you).
In a large stockpot or dutch oven, heat the butter over medium heat. Add onions, garlic, sweet potato, and celery. Sauté for 10 minutes or till the vegetables are softened and lightly browned.
Add the apple, curry powder, and tomato paste. Cook for 2 more minutes.
Add the stock, mango chutney and a pinch of salt and pepper. Stir well. Bring to a boil then reduce heat to a simmer and let cook for 30 minutes, stirring occasionally.
Transfer 2 cups of the mixture to a blender and blend until smooth (blending the soup is an optional step-not blending it will make for a chunkier soup). Add back into the pot and stir in the cooked rice.
Season the soup with more salt and pepper, to taste.
Ladle into bowls and garnish with plain yogurt, more chutney, and/or cilantro.
**Vegan: Swap butter for vegan butter and use coconut yogurt instead of dairy yogurt.