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Chalmar Farm kitchen | MULLIGATAWNY SOUP

MULLIGATAWNY SOUP

Serves 4-6 | 40 Mins | Easy
Around the World Quick and Easy

Deliciously traditional and yet thoroughly at home at the modern table, this British-Indian curry soup is deeply satisfying and comforting.

What you’ll love about it: A meal on its own, this simple soup’s beautiful colour and mildly spicy flavour will pep up the bleakest winter day. Don’t be tempted to leave out the apple, as it brightens the taste.

Chalmar Beef Mince

Ingredients:

  • 45ml avocado or olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 1 apple peeled and diced (Granny Smith, if you have)
  • 1 parsnip, diced (optional)
  • 1 potato or sweet potato, peeled and diced
  • 45ml red curry paste or Madras curry powder
  • 100g tomato paste
  • 500g CHALMAR BEEF MINCE 90/10*
  • 800ml beef stock
  • Salt and freshly ground pepper to taste
  • Serve with:
  • A heap of fresh coriander, chopped
  • A swirl of coconut cream or Greek yogurt
  • Indian naan bread
  • 250ml cooked basmati rice or any grain or pulse of your choice

Method:

Heat the oil in a pot over low heat and sauté the onions, 1-2 minutes. Add the carrots, apples, parsnips, potatoes and continue to cook for 5 minutes

Increase heat and stir in the curry paste. Cook for 1 minute then stir in the tomato paste and CHALMAR BEEF MINCE. Cook the mince while you stir, then add beef stock and bring to boil.

Reduce heat and cook at a slow simmer for 20-25 minutes, add the rice and simmer till until heated through. Keep the soup chunky or pulse for a smoother texture.

Divide between bowls and garnish with fresh coriander and a dollop of coconut cream. Serve Indian naan bread on the side.

Pat's Wisdom:

Put your own signature spin on this dish by varying the veggies or replacing the basmati rice with any grain or pasta of choice. Brown basmati rice is extra nutty and nourishing.

For a sweeter note, stir in a spoon or two mango chutney.

*Chalmar’s beef mince options vary in fat content. 90/10 mince refers to 90% meat and 10% fat. For a leaner option choose 95/5 mince.

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