Mulligatawny soup

• butter↗20g g
• olive oil↗2 tbsp tbsp
• onion↗1 1

  finely chopped

• celery sticks↗2 2

  chopped

• carrots↗3 3

  peeled and chopped

• parsnip↗1 1

  peeled and chopped

• garlic cloves↗2 2

  chopped

• ginger↗1 thumb-sized piece 1 thumb-sized piece

  peeled and grated

• apple↗1 eating 1 eating

  cored and chopped

• medium curry powder↗1½-2 tbsp 1½-2 tbsp
• ground cumin↗1 tsp tsp
• sweet smoked paprika↗¼ tsp ¼ tsp
• chicken stock↗1.2l hot 1.2l hot
• tomato purée↗1 tbsp tbsp
• basmati rice↗100g g
• mango chutney1 tbsp
• lemon↗½

  juiced

• coriander½ small bunch of

  shredded

• yogurt↗

  to serve

Step-by-step instructions

1. 1

   Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.

2. 2

   Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.