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Jenny' s mulligatawny soup (recipes)








Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



2 tbsp olive oil1 large onion, finely chopped2 large carrots, diced1 parsnip, diced1 potato, diced50g/2oz basmati rice125g/4oz lamb fillet, diced2 tbsp mild curry paste1.2 litres/2 pints vegetable stocksmall bunch chopped fresh coriandersaltfreshly ground black pepper



Method



1. Heat the oil in a large saucepan and add the onion. Cook for 3-4 minutes, until softened, then add the carrots, parsnip, potato, rice and lamb and cook for one minute. 2. Stir in the curry paste, then add the stock and mix well. Season with salt and freshly ground black pepper. 3. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, or until the vegetables are tender.4. Pulse a hand blender in the soup a couple of times to purée it slightly, then stir in the coriander. 5. Ladle the soup into warm bowls and garnish with a few coriander leaves. 6. Serve with warm naan bread.