Healthy soup recipe for 6 people, takes only 40 mins; recipe has rapeseed oil, onion, apple, celery, butternut squash, curry powder, ground cinnamon, nigella seed, chopped tomato, vegetable stock, basmati rice, parsley, mango chutney and natural yogurt.
Chunky butternut mulligatawny
Course: Healthy soup
Servings
6
servings
Prep time
25 mins
Ingredients
- Rapeseed Oil: 2 tbsp olive or rapeseed oil
- Onion: 2 onions, finely chopped
- Apple: 2 dessert apples, peeled and finely chopped
- Celery: 3 celery sticks, finely chopped
- Butternut Squash: 1/2 small butternut squash, peeled, seeds removed, chopped into small pieces
- Curry Powder: 2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)
- Ground Cinnamon: 1 tbsp ground cinnamon
- Nigella Seed: 1 tbsp nigella seeds (also called black onion or kalonji seeds)
- Chopped Tomato: 2 x 400g cans chopped tomatoes
- Vegetable Stock: 1 1/2 l gluten-free chicken or vegetable stock
- Basmati Rice: 140g basmati rice
- Parsley: small pack parsley, chopped
- Mango Chutney: 3 tbsp mango chutney, plus a little to serve, if you like (optional)
- Natural Yogurt: natural yogurt, to serve
Directions
- Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.
- By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.
