Single Apple Rice Mulligatawny | Supa

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🍱Lunch🟢Easy⏱55 minSoup

Single Apple Rice Mulligatawny

Name: Single Apple Rice Mulligatawny
Total time: 55 min
Yield: 1 portions
Cuisine: British
Ingredients: 1 tsp Butter Unsalted; 15 g Yogurt Plain whole milk yogurt; 25 g Onion Finely chopped; 20 g Celery Finely chopped; 40 g Carrot Raw, peeled, cut into 1 cm pieces; 25 g Parsnip Raw, peeled, cut into 1 cm pieces; 40 g Apple Raw eating apple with skin, cored edible weight, finely chopped; 1 g Garlic Finely minced; 2 g Ginger Fresh, finely grated; 2 g Cilantro Fresh, chopped, half stirred in and half topping; 25 g Rice Dry white long-grain rice; 1.75 cups Water Rice boiling water, discarded; 1 cup Vegetable broth Ready-to-use broth, not concentrate; 5 g Tomato Paste; 0.5 tsp Lemon Juice; 1.5 g Curry powder Ground curry spice blend; 0.2 g Cumin Ground; 0.1 g Smoked Paprika Ground; 0.5 tsp Olive oil; To taste Salt; To taste Black Pepper

One bowl of gently curried apple and root-vegetable soup, blended smooth before separate cooked rice is stirred in, finished with a little plain yogurt and cilantro.

Ingredients

1 tsp

Butter

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15 g

Yogurt

25 g

Onion

20 g

Celery

40 g

Carrot

25 g

Parsnip

40 g

Apple

1 g

Garlic

2 g

Ginger

2 g

Cilantro

25 g

Rice

1.75 cups

Water

1 cup

Vegetable broth

5 g

Tomato Paste

0.5 tsp

Lemon Juice

1.5 g

Curry powder

0.2 g

Cumin

0.1 g

Smoked Paprika

0.5 tsp

Olive oil

To taste

Salt

To taste

Black Pepper

Steps

10 min1

Fry

Melt all the butter with all the olive oil in a small heavy saucepan. Cook all the onion and celery with a little salt over medium-low heat for 6-8 minutes, stirring, until soft and translucent. Add all the carrot, parsnip, apple, garlic and ginger and cook for 1 minute. Stir in all the curry powder, ground cumin and smoked paprika for 30 seconds.

30 min2

Simmer

Add all the vegetable broth and tomato paste, stirring until dispersed. Bring to a gentle simmer, cover and cook for 25-30 minutes until the carrot and parsnip crush easily with a spoon. Stir occasionally and keep all the vegetables and cooking liquid.

15 min3

Boil

Meanwhile, bring all the water to a boil in a second small saucepan. Add all the dry rice and boil gently for 12-15 minutes until tender. Drain thoroughly through a fine sieve, keeping every grain and discarding the water. Remove the soup pan from the heat and cool for 5 minutes, then carefully blend its entire contents with an immersion blender until smooth. Keep the blender head submerged to prevent splashes.

2 min4

Simmer

Return all the smooth soup to gentle heat and stir in all the cooked drained rice. Warm for 2 minutes without letting it catch. Remove from the heat, stir in all the lemon juice and half the cilantro, and adjust salt and pepper to taste. Pour the entire soup into one bowl and top with all the plain yogurt and remaining cilantro. Serve the whole bowl as one lunch portion; chutney, bread, chicken and extra rice are not included.