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Print this Recipe    Mulligatawny 06

Mulligatawny Soup
Yield: 6 servings

450 g mixed vegetables, root veg mushrooms onions
1.4 litres vegetable stock
1 clove garlic, crushed
1 sprig coriander leaves
2 tablespoons ghee, or vegetable oil
1 medium onion, finely chopped
4 teaspoons curry powder
3 tablespoons plain flour
150 ml double cream
2 tablespoons coriander leaves, chopped for
garnish

Place the vegetables, stock, garlic and coriander sprig in a large
pan. Bring to the boil, cover and simmer for 45 minutes until the
vegetables are tender. Liquidise and re-heat gently.

Meanwhile, heat the ghee or vegetable oil and fry the onion for
about 10 minutes, stirring constantly until golden. Stir in the
curry powder and flour and stir fry for a minute. Add this mixture
to the soup.

Simmer the soup until it is thickened, then add the cream and
chopped coriander leaves.

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