Mulligatawny Soup

A quick spiced soup made by sautéing vegetables, adding aromatic spices, pineapple, and finishing with thickened double cream.

Soup Quick Spicy Gluten Free

Estimated Nutrition

Calories

568.2

kcal / serving

568.2 kcal total

Carbs

21.6g

per serving

21.6 g total

Fat

52.8g

per serving

52.8 g total

Protein

5.4g

per serving

5.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Fruits

Pineapple

diced handful

NutsSeeds

tbsp

Curry Powder

tsp

Turmeric

OilsFats

Olive Oil

Other

piece

Chicken Stock Cube

crumbled

Vegetables

piece

Onion

chopped

0.5

piece

Red Pepper

chopped

Method

Heat the olive oil in a saucepan and fry the onion and pepper gently for three minutes.

Add the curry powder and turmeric and cook for one minute.

Crumble the stock cube into the pan and add a splash of water and the pineapple.

Simmer the mixture gently for ten minutes.

Stir in 75ml of double cream and simmer until reduced and thickened.

Serve the soup immediately.