Mulligatawny soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
-
Heat the oil in a saucepan and add the onion and pepper, frying gently for three minutes, to soften.
-
Add the spices and cook for a minute.
-
Crumble over the chicken stock cube and add a splash of water and the diced pineapple. Let it cook gently for ten minutes.
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Add the double cream and let it simmer to reduce and thicken. Serve straight away.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- ½ red pepper, chopped
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 chicken stock cube
- handful diced pineapple
- 75ml/3fl oz double cream
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