Our site uses cookies to give you the best experience. or continue shopping if you're happy.
Accept & close
Mulligatawny Soup
Spicy, comforting, and super easy: just cook, blend, and enjoy. Your blender’s the secret to that smooth, warming goodness.
Fancy something warm, hearty, and a bit different? Mulligatawny soup is just the ticket. Brought to you by the @LagomChef, this flavour-packed dish is full of comforting spices and perfect for batch cooking. And the best bit? Your blender does most of the hard work. Whether you’re using a hand blender or a countertop one, it’ll help you get that silky-smooth finish that makes this soup so moreish. So grab your ingredients, fire up your blender, and let’s get cooking!
Here's what you'll need
Serves 3-4
- 2 tablespoons olive oil
- 1 onion peeled and diced into 1cm pieces
- 1 red pepper, diced into 1cm pieces
- 2 garlic cloves
- 1 tbsp curry powder
- 1 heaped tbsp tomato puree
- 1/2 of a 400g tin coconut milk
- ½ swede peeled and chopped
- 1 large carrot peeled and chopped into 1cm pieces
- 1 tbsp mango chutney
- 75g red split lentils
- 500ml veg stock
- 200ml natural yoghurt
- 1 lemon
- Coriander
Here's how it's done
Step 1
Add 2 tablespoons olive oil and the onion, garlic, curry powder and tomato puree. Select CHOP - the blender will pulse to roughly chop aromatics.
Step 2
Select SAUTE - the blender will cook for 5 minutes to release flavours.
Step 3
Add 1/2 swede, 2 small carrots, 1 red pepper (all cut into 1cm pieces). Pour in the coconut milk and add the lentils and stock. Add a tablespoon of mango chutney, select SMOOTH SOUP
Step 4
Season to taste, squeeze in the juice of a lemon, then ladle the soup into warm bowls and top each with a swirl of yoghurt, a pinch of curry powder and some fresh coriander.
