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Christmas Mulligatawny soup
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Total Time:
55 minutes
Transform holiday leftovers into a flavorful and spicy soup.
Ingredients:
  • 1 large onion
  • 1 carrot
  • 300 g butternut squash
  • 1 thumb-sized piece of ginger
  • 1 dried red chilli
  • 1 tablespoon tomato purée
  • 1 tablespoon curry paste
  • 500 g leftover cooked free-range turkey
  • 1 x 400 g tin chopped tomatoes
  • 750 ml hot organic chicken or giblet stock
  • 300 g basmati rice
  • a few sprigs of fresh coriander
Instructions:
  • Peel and slice the onion, garlic, and carrot. Cut the squash into 5mm chunks. Peel and grate the ginger finely. Heat oil in a large saucepan over medium heat. Add the onion, garlic, carrot, ginger, and dried chili. Cover and cook until vegetables are soft and lightly golden. Stir in butternut squash, tomato purée, and curry paste. Add the turkey, ensuring everything is coated well. Stir in chopped tomatoes, salt, pepper, and hot stock. Bring to a boil, then simmer for 15 minutes. Add basmati rice and simmer for another 10 minutes until rice is cooked. Adjust seasoning, serve in bowls, and top with coriander leaves. Enjoy!

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