Mulligatawny Soup
A simple twist on a Southern Indian classic soup. By shredded the mushrooms and adding to the soup towards the end of the cooking process, addsa "cooked chicken" texture.
Ingredients
For the soup:
-
Coriander 50 g
-
Wild rice 100 g
-
Coconut milk 800 ml
-
Water 1.5 l
-
Yellow lentils 250 g
-
Carrots 200 g
-
Onions 300 g
-
Rapeseed oil 100 ml
To serve:
-
King Oyster Mushrooms 200 g
Preparation
-
For the soup:
- Soak the lentils in cold water for 2 hours.
- Peel and dice the onion and carrots.
- Heat half the oil in a saucepan then add the vegetables and sweat for 4 minutes.
- Add the soaked lentils then add the KNORR Pataks Balti Paste and cook for 2 minutes.
- Pour in a little water and allow the spices to cook out then add the KNORR Vegetable Bouillon, Coconut milk and water.
- Bring the soup to the boil and cook for 20 minutes or until the lentils are soft then remove from the heat.
- Pour the soup into a blender and blitz until smooth.
- Return the soup to the heat and add the wild rice.
- Simmer until the rice is cooked.
- Blend the remaining oil with the coriander the strain into a squeezy bottle.
-
To serve:
- Shred the mushrooms to look like “pulled chicken”
- Add to the soup and cook for 1 minute then remove from the heat.
- Pour into a serving bowl then drizzle over the coriander oil.
