Mulligatawny Soup

Name: Mulligatawny Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 2 Carrots; 2 Apples; 300 g Chicken filet; 2 TABLESPOONS Butter or margarine; 1-2 TABLESPOONS yellow curry paste; 1/2 425 ml can of tomato pieces; 1 l Vegetable broth; 100 g Basmati rice; 7-10 Tbsp Salt

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
2 Carrots
2 Apples
300 g Chicken filet
2 TABLESPOONS Butter or margarine
1-2 TABLESPOONS yellow curry paste
1/2 425 ml can of tomato pieces
1 l Vegetable broth
100 g Basmati rice
7-10 Tbsp Salt

Directions

1
Onions, carrots and apples wash, peel, quarter and remove core. Finely dice onions and apples, cut carrots into slices. Wash chicken filet, dab dry and cut into cubes.
2
Melt the fat in a pot. Brown the onions and carrots for about 10 minutes. Add meat, curry paste, apples and tomatoes. Fill up with stock and simmer for about 10 minutes.
3
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Season soup with salt. Serve soup and rice. Serve with baguette.