Mulligatawny Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 baking potato, peeled and cut into 1/2 in dice
• 1 carrot, peeled and cut into 1/2 in dice
• 1 large onion, chopped
• 1 leek, cleaned and sliced
• 2 sticks celery, sliced (optional)
• 1 ounce butter
• 1 tablespoon curry powder
• 1 teaspoon tomato paste
• 3 3/4 cups vegetable broth
• salt

Recipe

• 1 melt the butter in a large pan. add the vegetables and cook for 5 minutes. add the curry powder and cook for a further 2 minutes.
• 2 add the tomato paste and broth. bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
• 3 blitz the soup in a liquidizer or with a hand blender until smooth.
• 4 season with salt and serve.