Mulligatawny Style Soup and Spiced Broccoli
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Mulligatawny Style Soup and Spiced Broccoli

Mulligatawny Style Soup and Spiced Broccoli

with Curried Red Lentils, Spinach and Naan Dippers

Tags:
Veggie
Allergens:
Mustard
Celery
Milk
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

50 grams

Red Split Lentils

1 unit(s)

Broccoli

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

40 grams

Baby Spinach

40 grams

Mango Chutney

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

600 milliliter(s)

Water for the Soup

20 grams

Butter

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Nutritional information

Energy (kJ)3685 kJ
Energy (kcal)881 kcal
Fat36.5 g
of which saturates14.6 g
Carbohydrate106.8 g
of which sugars23 g
Protein29.3 g
Salt4.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Large Saucepan
Chopping Board
Baking Tray
Knife

Instructions

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 heat.

Once hot, add the garlic, tomato puree, korma curry paste and half the North Indian style spice mix. Fry until fragrant, 1 min. 

2

Stir the vegetable stock paste, red split lentils and water for the soup (see pantry for amount) into the pan.

Bring back to the boil, then lower the heat and simmer until the lentils are tender, 15-20 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan.

3

Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.

Pop the broccoli florets onto a large baking tray. Drizzle with oil, sprinkle over the remaining North Indian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf of your oven until the edges are crispy and slightly charred, 12-15 mins.

4

When the soup has about 5 mins remaining, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.

5

When the lentils are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the mango chutney and creme fraiche. Season with salt and pepper, then remove from the heat. 

6

When everything's ready, share the soup between your bowls and top with the roasted broccoli.

Spread the butter (see pantry for amount) over the naans, then cut them into quarters. Serve alongside for dipping.

Enjoy!