Winter roots mulligatawny
Prep time: 30 minsTotal time: 
Winter roots mulligatawny
Warmly spiced with curry powder, this root veg soup is thickened with rice and delicious with swirls of yogurt and mango chutney. Reheat any leftovers with a splash of water
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 vegetable or chicken stock cubes*
- 250g carrots, cut into 1cm dice
- 250g parsnips, cut into 1cm dice
- 225g sweet potato, cut into 1cm dice
- 1 tbsp garlic and ginger paste
- 1 tbsp medium curry powder
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 100g basmati rice, rinsed
To serve
- 80g natural yogurt
- 2 tbsp smooth mango chutney
- handful coriander leaves, chopped (optional)
Step by step
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Heat the oil in a large sauté pan, saucepan or flameproof casserole. Add the onion with a pinch of salt and cook for 10-12 minutes over a medium-low heat until softened. Meanwhile, dissolve the stock cubes in 1 litre of boiling water. Stir the root vegetables into the onions. Increase the heat to medium and cook for a further 5 minutes, stirring occasionally. Add the garlic and ginger paste, curry powder, cumin and tomato purée and cook for a further 2-3 minutes, stirring occasionally.
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Pour over the stock with an extra 200ml water and bring to the boil. Reduce the heat to low and simmer for 30-35 minutes.
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Meanwhile, put the rice in a small saucepan and add 200ml water. Bring to the boil, then reduce to a very low heat, cover with a lid and cook for 10 minutes until the water has been absorbed. Remove from the heat and leave to stand.
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Once the root vegetables are soft, blend the soup until smooth, either with a handheld stick blender or by transferring to an upright blender. It should be a silky-smooth consistency, but add extra stock or water if you find it’s too thick. Return the soup to the pan, if necessary. Fluff up the rice with a fork and stir through the soup. Season to taste, then ladle into bowls and top with the yogurt, mango chutney and some black pepper, and fresh coriander, if liked.
*Check your stock is gluten-free, if required.
