Mulligatawny Style Soup and Spiced Broccoli
with Creme Fraiche and Naan
- Mustard
- Celery
- Peanut
- Nuts
- Sesame
- Milk
- Cereals containing gluten
Our Mulligatawny Style Soup and Spiced Broccoli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
2
Garlic Clove
30
Tomato Puree
50
Korma Curry Paste
(Contains: Mustard)
10
Vegetable Stock Paste
(Contains: Celery)
50
Red Split Lentils
1
Broccoli
½
North Indian Style Spice Mix
1
Dukkah Mix
(Contains: Celery, Peanut, Nuts, Sesame)
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
40
Mango Chutney
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
600
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the garlic, tomato puree and korma paste and cook until fragrant, 1-2 mins.
Add the vegetable stock paste and water for the sauce (see pantry for amount) and stir to combine.
Stir the lentils through the soup, bring back to the boil, then lower to a simmer.
Cook until the lentils are tender, 15-20 mins.
Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.
Pop the broccoli florets onto a baking tray. Drizzle with oil, sprinkle over the North Indian spice mix and dukkah. Season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.
When the soup has 5 mins remaining, put the naans onto a baking tray.
Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
When the lentils are cooked, stir the mango chutney and creme fraiche through the soup.
Taste and season with salt and pepper if needed.
Share the soup between your bowls and top with the roasted broccoli.
Serve your naans alongside.
Enjoy!
