Mulligatawny Soup

This is a fantastic recipe for using up odds and ends and it stores really well in the fridge (air tight container of course) A really warming soup ideal as a starter or winter evenings. Also very low fat - just look at all that veg!!

Serves 8-10


Ingredients

1 medium carrot chopped
1 medium apple chopped
1 medium onion chopped
8 oz (225g) turnip diced
1 stick celery sliced
1 oz (25g) flour
2 oz (50g) butter or margarine
2 oz (50g) ham or bacon chopped
1 clove
1 oz (25g) curry powder
1 teaspoon curry paste (optional)
1 tablespoon tomato puree
1 tablespoon mango chutney
2 ½ pints (1.5 litres) meat stock
Bouquet garni
Salt & pepper
2 tablespoons dry sherry

Method


Cook onion, apple, carrot, turnip and celery in butter.

Stir in flour, curry powder and paste, tomato puree and chutney.

Gradually add stock, then add bouquet garni and clove. Simmer for 30 minutes.

Remove bouquet garni and clove. Cool, blend and add sherry.