Mulligatawny Soup

Ingredients for  4  Servings

• 2

  Onions, chopped
• 1

  Red pepper, deseeded and finely chopped
• 2

  Carrots, peeled and finely chopped
• 2

  Parsnips, peeled and finely chopped
• 2

  Garlic cloves, crushed
• ½

  Swede, peeled and finely chopped
• 100g

  Red lentils
• 400g

  Tin of coconut milk
• 750ml

  Vegetable stock
• 30g

  Tomato purée
• 1 tbsp

  Curry powder, plus extra to serve
• -

  Olive oil, for frying
• -

  Salt and freshly ground black pepper
• To Serve

• 200ml

  Natural yoghurt

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened.
2. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste.
3. At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two).
4. Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder.