Mulligatawny Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 4 ounces onions, chopped
• 1/2 garlic clove, chopped
• 2 ounces butter
• 2 ounces flour
• 1 tablespoon curry powder
• 1 tablespoon tomato puree
• 1 liter beef stock, stock cube is fine
• 1 ounce apple, chopped
• 1/4 ounce ground ginger
• 1 tablespoon mango chutney
• 1 ounce desiccated coconut
• salt
• 1/2 ounce cooked rice

Recipe

• 1 lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
• 2 mix in the flour and curry powder; cook for a few minutes, browning slightly.
• 3 mix in the tomato puree. cool slightly.
• 4 gradually mix in the stock until smooth. stir to the boil.
• 5 add the remaining ingredients except for the rice. season to your taste and simmer for 30-45 minutes.
• 6 liquidise soup to your preferred consistency.
• 7 add rice to serving bowl and pour hot soup over the top.