Soups & creams
Mulligatawny Soup
Spiced Anglo-Indian soup with lentils, chicken and apple.
Gluten-free
Ingredients
- 150 g red lentils
- 200 g chicken breast, diced
- 1 onion
- 1 carrot
- 1 apple
- 2 garlic cloves
- 15 g fresh ginger
- 2 teaspoons curry powder
- 150 g coconut milk
- 800 g chicken broth
- 30 g oil
- Salt to taste
- Fresh cilantro
Step-by-step
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- Put the onion, garlic, ginger and carrot in the mixing bowl and blend 5 sec/speed 5.
- Add the oil and sauté 6 min/120°C/speed 1.
- Add the curry powder and toast 2 min/120°C/speed 1.
- Add the lentils, apple, chicken and broth. Cook 25 min/100°C/reverse/spoon speed.
- Add the coconut milk and blend 30 sec/speed 6, leaving some texture.
- Adjust the salt, garnish with cilantro and serve hot.
Tips
- For a vegetarian version, omit the chicken and use vegetable broth.
- Serve with basmati rice inside the soup, traditional style.
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