Name: Mulligatawny soup
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 onion, coarsely grated; 2 carrots, coarsely grated; 1/2 swede, peeled and coarsely grated; 3 cloves garlic, finely grated; a thumb-sized piece ginger, finely grated; 400g cooked chicken, shredded; 1 tbsp mild curry powder; 1 litre chicken stock; 75g basmati rice; a few coriander leaves, to serve

A bowl of mulligatawny soup with shredded chicken and herbs

1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 onion
coarsely grated
2 carrots
coarsely grated
1/2 swede
peeled and coarsely grated
3 cloves garlic
finely grated
a thumb-sized piece ginger
finely grated
400g cooked chicken
shredded
1 tbsp mild curry powder
1 litre chicken stock
75g basmati rice
a few coriander leaves
to serve

Method

step 1
Heat the vegetable oil in a large lidded pan or casserole and cook the cumin and mustard seeds for a few minutes until they begin to pop, then add all of the grated veg, along with a large pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until softened.
step 2
Stir in the shredded chicken and curry powder, and cook for a few minutes before pouring in the stock. Simmer for 5 minutes, then add the rice and cook for 20 minutes or until the rice is cooked through. Season and serve scattered with coriander leaves.