Spicy Mulligatawny Soup


A spicy soup using a hot madras curry powder. Packed with lots of grains and pulses which thicken nicely the longer it cooks, with the added sweetness of some cranberries.
Serves 4+

Ingredients: rice, red lentils, yellow split peas, green lentils, cranberries, veg bouillon (salt, Modified Maize Starch, Rapeseed Oil, Sugar, Tomato Powder, Natural Flavouring, Yeast Extract (Yeast Extract, Salt, Acidity Regulator (Citric Acid)), Spinach Powder, Onion Powder, Spice Extract, Nutmeg, Acidity Regulator: Citric Acid)), dried onions, hot madras curry powder (coriander, turmeric, mustard, fenugreek, salt,cayenne, pepper, celery seeds, clove, corn,flour, paprika, pepper, onion, garlic, fennel, bayleaf) , ground all-spice, thyme, garlic, pepper.

Allergens: in bold

To make: Pour 2½ pints of water in a pan, add the packet contents and bring to the boil, reduce to a simmer and then add a mix of frozen veg and a tin of tomatoes. Simmer for 1hr, stir occasionally. Add another half pint of water if req. Season to taste. Serves 4+

Nutritional Information: per serving when based on 4 servings:
Energy 1091kj and 259kcal, Fat 1g of which saturates 0g, Carbohydrates 48 of which sugar 10g, Fibre 13g, Protein 11g and Salt 1g