Double Your Money Soup
31 May 2012 in Budget Beater, Easy to prepare, Soups
Yes, I know I’m doing another soup, but in my defence it is winter!
When we were little my brother and I used to love Heinz Mulligatawny Soup, David could never pronounce the name and he referred it as Double Your Money Soup, there used to be a game show on tv of the same name 
Mulligatawny is the Anglicized version of the Tamil (a southern Indian Dravidian language) words for “pepper water” or “pepper broth.” It became popular with the British stationed in India. There are many different versions, it is usually made with chicken or mutton, I just happened to have some leftover roast beef and so my version evolved.
Mulligatawny Soup
1 medium onion chopped
1 apple peeled & chopped
1 large carrot peeled and grated
1/2 stick of celery chopped
2 TBSP cornflour
1 1/2 TBSP curry powder (use less for a milder version, mine packed a punch!)
750mls beef stock
1 tin of chopped tomatoes
1 tsp sugar
1 TBSP fruit chutney
1 cup of chopped cooked beef
1/2 cup of cooked rice
seasoning
Oil for frying
Using a little oil gently fry the onion, celery and the apple until soft, do not brown them.
Add the curry powder and stir, then the cornflour mixing well and cook for a minute (this helps to remove any floury taste)
Add the grated carrot and the stock followed by the tomatoes, sugar & chutney.
Over a medium heat bring to almost boiling then simmer gently for about 45 minutes. It should look like this….
When cool liquidise in a blender or use a stick blender.
Add the meat and the rice and season to your taste.
I’m a great believer in leaving stews and soups overnight in the fridge and eating them the next day, the flavours get a chance to develop fully. This is a really good cheap soup, you could pretty it up with a dollop of plain yoghurt or cream and scatter with toasted almonds.
Serves 6
Mandy - The Complete Cook Book said on 31 May 2012
Scrumity! So warm and welcoming with the cold nights we are having at the moment! I have two jugs like in your picture – I use them for everything! Think they were from Checkers around 483 years ago, if memory serves.
Mandy xo
Before I forget AGAIN… Pete got my 60mm macro lens at Makro (who claim not to stock accessories) for the price of a 50mm lens! They often mark things incorrectly. Talk about a major saving…
Sous Chef said on 31 May 2012
I shall give the lenses in Makro a thorough peruse next time I am there, not that I can justify buying another lens. My containers have dinky little lids as well
Healthy Vegetarian Foods By Usha Singh said on 31 May 2012
Hi Sue, this looks interesting, i make a similar soup–but vegetarian and add some mashed chick peas and i use some tamrind paste, it is excellent in the winter months to ward of the symptoms of flu.
Sous Chef said on 31 May 2012
I had two bowls for lunch, so yummy and warming, I hope you are right about it warding off flu!
adinparadise said on 31 May 2012
Yummy soup. If it ever gets cold enough down here, I’ll give it a try. Thanks for another great recipe, SC.
This captcha code will be the death of me!
Sous Chef said on 31 May 2012
Pleasure, hope you get to try it sometime. The code is to stop the spam, which was getting very annoying.
Melanie said on 31 May 2012
Yum Yum, I’m coming for soup and creme brulee – OK?
Sous Chef said on 1 June 2012
No problem Mel, anytime!
Tandy said on 1 June 2012
YUMMY! I love soups and this sounds delicious
Sous Chef said on 1 June 2012
I am also a soup fan, I’m trying to cut down on bread so it’s soup most lunchtimes.
rumtumtigger said on 1 June 2012
What a great soup and what a great way to cut down on your bread intake. I had never heard of it before. It has been copied and pasted and I look forward to making it soon. Thanks for sharing. I love winter
Sous Chef said on 1 June 2012
It’s a great soup, if you try it do let me know what you think.
pinkpolkadot said on 1 June 2012
It sounds delicious, Sue! May I use one of your pics for my food quiz? I will credit it to you!
Sous Chef said on 1 June 2012
Of course you can, with pleasure!
granny1947 said on 2 June 2012
Glad I popped over to visit…am going to try this one…sounds great.
Sous Chef said on 2 June 2012
I hope you try it Mel, use a good stock base for flavour.
Healthy Vegetarian Foods By Usha Singh said on 3 June 2012
Hi Sue, just saw that you are also attending the Indaba, i am also going to be attending & it will be lovely to meet you.
Sous Chef said on 3 June 2012
I look forward to it Usha
Lisa Bradshaw said on 3 June 2012
Hahahaha never heard the word Mulligatawny and now I see it 2 x in 5 minutes!!!
Sous Chef said on 3 June 2012
Yes, it seems one of PinkPolkaDot’s quiz questions matched my post, hence she borrowed my photo
Debbie Haylett said on 4 June 2012
Yet another yummy soup recipe thanks
Sous Chef said on 4 June 2012
My pleasure, hope you try it Debbie.
Cindy said on 4 June 2012
As a student I worked as a waitress in a hotel that regularly served this, yours sounds much nicer!
Sous Chef said on 5 June 2012
Hi Cindy, yes, it’s a real ‘old school’ recipe, I’m definitely going to make some more.