curried soup

Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt

Mulligatawny soup

butter

olive oil

onion, finely chopped

celery sticks, chopped

carrots,

parsnip,

garlic cloves, chopped

ginger,

apple,

1½-2 tbsp medium curry powder

tsp cumin

¼ tsp sweet smoked paprika

chicken stock

tomato purée

basmati rice

mango chutney

½ lemon, juiced

½ small bunch of coriander, shredded

Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.

Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour

Curried kale & chickpea soup

tsp rapeseed or coconut oil

onion chopped

tbsp grated ginger

garlic

potato

turmeric

tbsp curry powder

chickpeas

milliliters low-fat coconut milk

vegetable stock (see tip, below)

kale chopped

lime juiced

red chilli finely chopped (optional)

Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.

Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.

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Mulligatawny soup

Curried kale & chickpea soup

Top 2 curried soup recipes from across the web

The most viewed curried soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mulligatawny soup

Curried kale & chickpea soup

The most viewed curried soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine