Mulligatawny Soup with Bee Lane Cold Smoked Tomatoes

Mulligatawny Soup with Bee Lane Cold Smoked Tomatoes

Serves 4 generously
(Includes vegetarian alternative)

It doesn’t take much “Googling” to discover that there are plenty of opinions about the origins of this soup, not to mention ways to make it.  

Our version is gently flavoured with a mild curry paste which gives flavour without kick, and our special secret ingredient – our cold smoked tomatoes - adds a distinctive smoky, savoury lift.

Just the ticket for these cold winter months!

INGREDIENTS

2 Tb ghee or coconut oil
1 large onion, finely sliced
1 large carrot, peeled and diced
1 large zucchini, washed and diced
1 celery stick, diced
2 garlic cloves, peeled & crushed
1 tsp finely grated fresh ginger
1 heaped Tb mild Indian curry paste (we used Patak’s Korma curry paste)
4 cups good quality chicken stock
¼ cup red split lentils, rinsed
¼ cup basmati rice
200g approx. cooked chicken meat, roughly shredded
200ml coconut milk
1-2Tb lemon juice, to taste
sea salt & freshly ground black pepper

To Serve:

150g Bee Lane cold smoked tomatoes, drained and finely chopped (reserve flavoured oil for another use)
Lemon wedges
Small bunch of coriander, roughly chopped
Baby poppadums

 

INSTRUCTIONS

  • Heat the ghee or coconut oil in a medium saucepan over a medium heat, and add the onion. Cook, stirring occasionally, for about five minutes, until soft and golden.
  • Add the carrot, zucchini and celery and cook, stirring occasionally for another five minutes.
  • Add the garlic and ginger, stir and cook for another minute.
  • Stir in curry paste and cook for a minute.
  • Pour in the stock, and add the red split lentils; season lightly.
  • Bring to the boil then turn down the heat, cover and simmer gently for 25 minutes.
  • Add the basmati rice and cook for a further 12 minutes.
  • Stir in the coconut milk, cooked chicken meat and lemon juice, and heat thoroughly.

To serve:

  • When ready to serve soup, stir through the finely chopped cold smoked tomatoes.
  • Taste for seasoning and adjust if required - do this after adding the smoked tomatoes as they will alter the flavour of the soup.
  • Divide between bowls and garnish with coriander.
  • Serve with lemon wedges, baby poppadums and extra coriander.

Notes:

  • You can blitz the cold smoked tomatoes into a paste or finely chop; remember the smaller you cut them the more flavour you release!

 

Vegetarian Alternative:

2 Tb ghee or coconut oil
1 large onion, finely sliced
2 large carrots, peeled and diced
2 large zucchini, washed and diced
2 celery sticks, diced
2 garlic cloves, peeled & crushed
1 tsp finely grated fresh ginger
1 heaped Tb mild Indian curry paste (we used Patak’s Korma curry paste)
4 cups good quality vegetable stock
¼ cup red split lentils, rinsed
¼ cup basmati rice
200g approx. cooked chicken meat, roughly shredded
200ml coconut milk
1-2Tb lemon juice, to taste
sea salt & freshly ground black pepper

Follow the instructions for the chicken version above, using these ingredients in place of the meat-based ones.