Mulligatawny Soup

The original curry soup recipe for vegetarians. Mulligatawny is an Anglo-Indian soup, and apparently regarded as the national soup of India, where the literal translation is 'pepper water'. Rice and noodles can be added to the soup for extra body.

Ingredients

4 pints vegetable stock
1 Apple
1 Onion
1 Carrot
1/2 oz. Curry Powder
1 oz. Flour
1 oz. Butter

Method

I generally make up the vegetable stock from a veggie stock cube, or even better make use of some water left over from boiling vegetables the day before.

Slice up the apple, onion, and carrot, and fry them in the butter (or marg); sprinkle over the curry powder and flour and brown that too

Pour over the boiling stock and stir until it boils up, simmer gently for one hour, then rub through a sieve (or liquidise) and return to the pan.

Bring to the boil, flavour with salt and lemon juice.

Rice and noodles can be added to the soup for extra body.

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