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Mulligatawny Style Soup and Spiced Broccoli

Mulligatawny Style Soup and Spiced Broccoli

Mulligatawny Style Soup and Spiced Broccoli

with Creme Fraiche and Naan

Recipe Development TeamPublished on November 29, 2022

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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!

Tags:

Veggie

Allergens:

Mustard

•Celery

•Peanut

•Nuts

•Sesame

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kcal)818 kcal

Energy (kJ)3423 kJ

Fat29.4 g

of which saturates9.4 g

Carbohydrate106.6 g

of which sugars22.4 g

Protein27.4 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Baking Tray

Cooking Instructions and Tips

Build the Flavour

1

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.

Cook the Lentils

2

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.

Roast the Broccoli

3

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.

Warm the Naans

4

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.

Finishing Touches

5

When the lentils are cooked, stir the mango chutney and creme fraiche through the soup.

Taste and season with salt and pepper if needed.

Serve

6

Share the soup between your bowls and top with the roasted broccoli.

Serve your naans alongside.

Enjoy!

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