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Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free

  • 1 apple, chopped
  • 1 large carrot, chopped
  • 2 tbsp vegetable oil
  • 1 tbsp curry powder, strength to your taste
  • 25 grams plain or gluten-free flour
  • 1200 ml vegetable stock
  • 1 tbsp mango chutney
  • 25 grams sultanas
  • 2 tsp lemon juice
  • 1 pinch sugar
  • 1 salt & pepper to taste

How to Make Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Heat the oil in a pan over a medium heat and cook the apple and carrot in it for 2 minutes
  • Step 2
  • Add the curry powder and flour and stir in to make a paste. Gradually add the stock, bring to the boil and let thicken
  • Step 3
  • Add the chutney, sultanas, sugar, lemon juice, salt & pepper. Turn down to a low simmer and let cook for around 45 minutes
  • Step 4
  • Let cool a bit then puree the whole lot. Taste and adjust the seasoning if required
  • Step 5
  • Serve with some crisp, flavoured poppadoms
  • Step 6
  • This is a light, low cal version of Mulligatawny which is perfect for serving as a starter or appetizer. There are many other versions that use chicken, rice, chickpeas and other vegetables including onion, leek, celery etc. This one is good if you're watching your waistline!
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