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Mulligatawny Soup - Orgran


  • Prep Time: 30m
  • Cook Time: 30m
  • Serves: 5

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Ingredients

  • 3 tablespoons olive oil
  • 1 large red onion, peeled and finely chopped
  • 6 cloves garlic, peeled and crushed
  • finely minced lean beef
  • 4 litres beef stock
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder
  • 1 x GF Vegetable Stock Cube
  • 2 tablespoons ORGRAN Falafel Mix
  • 1 cup red lentils
  • 3 cups finely chopped mixed vegetables, of your choice
  • salt and freshly ground pepper, as desired
  • 1 cup coconut milk
  • juice 1 lemon
  • finely chopped fresh coriander, for garnish

Method

  • 1. Pour oil into a large saucepan. Heat over a gentle heat.
  • 2. Add onion and garlic to saucepan and sauté (lightly fry). Remove from saucepan.
  • 3. Add minced beef to saucepan. Cook until meat has changed colour. Return onion and garlic to saucepan.
  • 4. Add beef stock and bay leaves to saucepan.
  • 5. Add cumin, coriander, turmeric, garam masala, curry powder, stock cube, ORGRAN falafel mix, lentils and vegetables to saucepan. Cook with lid on over a gentle heat until vegetables are tender.
  • 6. Remove bay leaves and discard.
  • 7. Season with salt and pepper.
  • 8. Stir in coconut milk and lemon juice. Bring to boil point, but do not boil. Remove from heat immediately soup comes to boiling point.
  • 9. Garnish with finely chopped fresh coriander before serving.