MIGHTY
MULLIGATAWNY SOUP
Serves 4
Takes 35 mins
Cost per serve 87p
1 bunch spring onions
2 celery sticks
olive oil
2 tbsp curry paste, such as madras,
tikka or rogan josh
500g butternut squash
20g fresh coriander
100g basmati rice
2ltrs vegetable or chicken stock
300g frozen spinach
300g frozen peas
1 Trim and finely slice the spring
onions and celery, place in a large
pan on a medium-low heat with
1 tbsp oil and cook for 10 mins, or
until softened. Stir in the curry
paste and cook for a further 2 mins.
2 Meanwhile, scrub the butternut
squash, then coarsely grate on a box
grater (there’s no need to peel it),
discarding any seeds and stalk. Pick
the coriander leaves and set aside,
then finely chop the stalks and add
to the pan with the grated squash.
3 Stir in the rice and stock, bring to
the boil, then simmer with the lid on
for 10-15 mins, or until the rice is
cooked. Add the spinach and cook
for 2 mins, then add the peas and
cook until piping hot.
4 Ladle the soup into bowls, sprinkle
over the coriander leaves and serve.
Each serving contains
Fat
Saturates
Sugars
Salt
8.9g 1.5g 9.8g 1.2g
13% 8% 11% 20%
of the reference intake. See page 105.
Carbohydrate 42.8g Protein 24.4g Fibre 6.4g
Source of protein, which supports the
maintenance of muscle mass
58
Ô
why jamie loves it
Ô
Energy
1423kJ
339kcal
17%
This substantial soup makes a brilliant
weekday lunch, but could totally hold its own
as a main meal. It freezes well, so make a
batch, portion up and stash in the freezer