Veggie-Recipe.com

Mulligatawny Soup

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.