Mulligatawny is a delicious soup that is perfect for any meal. The delectable taste of roasted chicken cooked with fresh vegetables and a mix of tasty herbs, all combined to create this rich and savory mulligatawny soup. This luscious soup recipe is really easy to make and should only take about a hour to complete.

Ingredients

• 1 Garlic Clove (Minced)
• 1/4 Teaspoon Cumin (Ground)
• 6 Galic Cloves (Finely Crushed)
• 1 Tablespoon Curry Powder
• 1/4 Teaspoon Ginger (Ground)
• 2oz Butter
• 1 Roasting Chicken (Cut into Pieces)
• 3 Celery Sticks (Thinly Sliced)
• 2 Large Onions (Chopped)
• 2 Carrots (Diced)
• 1 Leeks, White Part (Thinly Sliced)
• 4pt Chicken Stock
• Salt and Freshly Ground Black Pepper
• 7oz Grain Rice
• 2 Apples (Peeled, Cored and Diced)
• 8fl oz Plain Yogurt
• 2 Tablespoons Lemon Juice
• 5fl oz Whipping Cream (Gently Warmed)

Preparation

First combine the garlic and spices. Melt the butter in a large heavy frying pan over a medium-high heat, add the chicken and saute, until lightly browned on all sides. Then transfer the chicken to a casserole dish.

Drain all but one tablespoon of the fat from the frying pan. Add the celery, onion, carrot, leek and spice mixture, and blend well until the spices are aromatic. Next add a small ladle of stock and cook over a low heat, stirring constantly, until the vegetables are tender.

Next add to the chicken and stir the remaining stock into the casserole dish, and season with salt and pepper. Cover and simmer for 30 minutes. Then remove the chicken with a slotted spoon and set aside. Add the rice to the soup and continue cooking for a further 15 minutes.

When the chicken is cool enough to handle, cut into bite-sized pieces, discarding the skin and bones. Return the chicken to the soup. Peel, core and dice the apples, and blend into the soup with the yogurt. Simmer for ten minutes. Stir in the lemon juice, then blend in the cream. Taste and adjust the seasoning if necessary, and serve.

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• Shepherd’s Pie
• Tuna and Tomato Noodles
• Classic Caesar Salad