• Deliciously spicy, Mulligatawny is a well-known English dish of Indian origins. This richly flavoured soup, spiced with curry powder and served with a dollop of tangy sour cream, is perfect for a cold winter’s day.

    Mulligatawny soup

    Serves: 4
    Cooking Time: 20 mins


    • 45ml (3 tbsp) olive oil
    • 1 onion, finely chopped
    • 2 carrots, diced
    • 2 parsnips, diced
    • 1 potato, peeled and diced
    • 45ml (3 tbsp) red curry paste
    • 100g passata
    • 800ml beef stock, hot
    • salt and freshly ground black pepper, to taste
    • 100g basmati rice, cooked
    • a handful of fresh coriander, chopped, to serve



    Heat the oil in a pot over low heat and sauté the onions, 1 – 2 minutes. Add the carrots, parsnips and potato, and continue to cook, about 5 minutes.


    Increase heat and stir in the curry paste. Cook for 1 minute, stir in the passata and add the stock. Season and bring to a boil.


    Reduce heat and simmer for about 10 minutes. Add the rice.


    Top with coriander and serve hot.