Mulligatawny Soup

My favourite soup.


Olive oil
1 large onion, finely chopped
1 medium potato, peeled and cut into 1cm squares
150g beef mince
2 tbsp tomato puree
5ml ginger
5ml cumin
5ml turmeric
2 tbsp mild curry powder
1 tin chopped tomatoes
500ml beef stock
1 cup basmati rice
1 bay leaf


Heat olive oil in a pan and when hot add the chopped onion, the potato squares and the mince and sweat until the potatoes soften.

Add tomato puree, ginger, turmeric, cumin and curry powder and stir.  Cook for a further minute.  Add chopped tomatoes, rice, beef stock and bay leaf and simmer for 20 mins, occasionally stirring.

Remove bay leaf and liquidize half of the soup and return to pan and heat for another 5 mins and serve.

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