It was only yesterday when Patricia, a member of my I LOVE SW Soup Facebook support group, had asked if there were a Mulligatawny soup recipe in the files and unfortunately not. (You are all welcome to join by the way!) However, today, I had a hankering for a subtle sweet warming curry flavour in a soup, so I made it in the morning before I started work (yes, the Soup Maker is that quick) and had it ready in advance for a working lunch.
I couldn’t avoid the syns on this one though because most mulligatawny soups have apple in it, but a small apple is approx 2 syns cooked, so I’ve called it half a syn per serving on an Extra Easy plan, but of course, always check with your consultant if in doubt.
1 ltr water
1 carrots, finely diced
1 large onion, diced
2 celery sticks, diced
2 garlic cloves
1 small apple, deseeded & diced with skin on (approx 2 syns for the whole cooked apple or 1/2 syn per serving).
2cm freshly grated ginger
1 tbsp medium curry powder
2 bay leaves
2 chicken stockpots or 3 stock cubes (or easily vegetarian with vegetable stock)
80g orzo pasta (avoid rice as a substitute if you are using a soup maker)
A sprinkle of nutmeg
10g Instant mashed potato to thicken at the end
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- Spray a large pan with frylight and saute all of the veg until the onions have softened on medium to low heat for 10 minutes.
- Chuck everything in to your soup maker except the instant mash and set on chunky (or for a pan, follow the same method but simmer for 20 minutes and stir in the instant mash at the end to thicken) and serve.
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Tastefully Vikkie x