Double Your Money Soup
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.
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
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.