Beautiful soup

The next time you look into your vegetable basket and wonder what to do with the left over bits and pieces of vegetables, think Mulligatawny!

Mulligatawny is a soup that combines both European and Indian culture. Literally translated it means “pepper-water” (Mulliga is pepper and tanni is water in Tamil). The true Anglo-Indian version of it is a robust and spicy broth of lamb and lentils, whereas today, a Mulligatawny soup can be conjured up with almost anything you find in your fridge or vegetable basket! Being a vegetarian, I love the fact that this soup lacks nothing for omitting the meat. This one-pot-wonder has a very satisfying taste and on cold evenings, it’s the comfort food our bodies crave. After one bowl of this fabulous soup you’ll sleep like a baby and have sweet dreams.

Try and make your own Mulligatawny; but for now, start with mine and then let it become yours.

Fry off as much onion/leek/shallots as you like. I recommend at least ½ a cup. Add 2 heaped tablespoons of curry paste or powder of your choice. I prefer one with cinnamon and cardamom in it, for instance, a rogan josh mix. Fry till golden and fragrant. Add to this 1cup of rice of your choice. Remember brown rice will take 60 minutes to cook. I prefer white or even arborio for a fatter grain. When the rice is covered in the spice mixture, add 6 cups of vegetable stock. At this point you can toss in cubes of pumpkin, zucchini, sweet potato, white potato, carrot, cauliflowers and anything else that is lying around. Simmer gently for 45 minutes and taste for seasoning. You can always add a splash of cream or evaporated milk and a teaspoon of sugar.

This recipe makes enough for 6 people.

-- Julie Putland