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Mighty mulligatawny soup recipe

50 ratings

Jamie says: "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." See method

Serves 4
10 mins to prepare and 25 mins to cook
339 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

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

Each serving contains

Energy
1425kj
339kcal 17%
Fat
9g 13%
Saturates
2g 8%
Sugars
10g 11%
Salt
1.2g 20%

of the reference intake
Carbohydrate 42.8g Protein 24.4g Fibre 6.4g

Method

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.
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.
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.
Ladle the soup into bowls, sprinkle over the coriander leaves and serve.

See more Jamie Oliver recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.