Jenny's Mulligatawny Soup

A comforting lamb and vegetable soup thickened with rice, flavoured with mild curry paste and finished with fresh coriander.

Soup Comfort Food Lamb Curry One Pot

Estimated Nutrition

Calories

276.4

kcal / serving

1105.5 kcal total

Carbs

23.3g

per serving

93.1 g total

Fat

14.6g

per serving

58.2 g total

Protein

13.1g

per serving

52.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Curry Paste

mild

GrainsCereals

Basmati Rice

Liquids

1.2

Vegetable Stock

Meat

125

Lamb Fillet

diced

NutsSeeds

bunch

Coriander

small bunch, fresh, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Onion

large, finely chopped

piece

Carrot

large, diced

piece

Parsnip

diced

piece

Potato

diced

Method

Stir in chopped coriander and garnish with extra leaves.

Pulse with a hand blender to partially purée the soup.

Reduce heat and simmer covered for 30 minutes until vegetables are tender.

Season with salt and pepper then bring to a boil.

Stir in curry paste and 1.2 litres of vegetable stock.

Add carrots, parsnip, potato, rice, and lamb then cook for 1 minute.

Heat oil in a large saucepan and soften onions for 4 minutes.

Serve the soup in warm bowls with naan bread.