Mulligatawny Soup

Mulligatawny Soup

4 servings
Preparation: 20 min.
Cooking time: 45 min.

1 tablespoon olive oil
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 medium-sized apple, peeled
cored and, coarsely chopped
1 stalk celery, trimmed and chopped
1 small green bell pepper,
cleaned of seeds and chopped
2 level tablespoons flour
1 level tbsp mild curry
1 liter chicken broth
1 can (400 g/0,9 lb) canned tomatoes
one pinch each of clove,
mace and freshly grated nutmeg
freshly ground black pepper
100g cooked chicken or chickens,
skinless, cut into cubes
100 g [3,5 oz] cooked rice
4 level tbsp natural yoghurt


[1] Heat the oil in a large saucepan over medium heat and sauté onion, carrot, apple, celery and peppers, uncovered, for 5 minutes until the onions are soft but not brown. Stir in flour and curry and cook 1 minute, stirring.

[2] Dilute with the broth, a little at a time, add the tomatoes, cloves, mace and nutmeg. Season with pepper and bring to a boil. Lower the heat, put the lid on and simmer for 25 minutes.

[3] Smouthen the soup with a hand mixer, or cool it for some minutes and run it in the food processor. Transfer the soup back into the saucepan and add the chicken meat and rice. Bring to a boil, then lower the heat and let it simmer 5 min. Pour the soup into soup plates and add a dollop of yogurt on top of each serving.