Christmas mulligatawny soup

Christmas mulligatawny soup

main courses | serves 6

1. Heat the olive oil in a large saucepan over a medium heat, then add the onion, carrot, garlic, ginger and dried chilli. Pop on the lid and cook, stirring occasionally, until all the vegetables are soft, cooked through and lightly golden. Stir in the butternut squash, tomato purée, curry paste and shredded turkey, making sure everything is well coated, then add the chopped tomatoes and season with salt and pepper. Pour in the hot stock and bring to the boil, then reduce to a simmer and cook for 15 minutes. Now add the basmati rice and simmer for a further 10 minutes, until the rice is cooked. Season to taste, serve in big bowls and garnish with the coriander.

 

Recipe Philippa Spence
Photo Sam Stowell


from Issue 34

ingredients

• 1 tbsp olive oil
• 1 large onion, sliced
• 1 carrot, sliced
• 2 garlic cloves, sliced
• 1 thumb-sized piece of ginger, grated
• 1 dried red chilli
• 300g butternut squash, cut into 5mm chunks
• 1 tbsp tomato purée
• 1 tbsp curry paste
• 500g leftover roast turkey, shredded
• 1 x 400g tin chopped tomatoes
• 750ml hot chicken or giblet stock
• 300g basmati rice
• ½ small bunch chopped fresh coriander, to serve

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