Whip up this hearty, spiced mulligatawny soup recipe with crispy vegetable skin crisps as the weather turns cooler. It elevates staple budget ingredients like carrots, parsnips and celery with warming curried spices, rice and a dollop of cooling yogurt.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
20 g
M&S Remarksable Value salted butter
1
M&S Remarksable Value brown onion, finely diced
2
M&S Remarksable Value celery sticks, finely diced
4
M&S Remarksable Value carrots
3
M&S Remarksable Value parsnips
1 tsp
cumin seeds
2
M&S Remarkable Value British royal gala apples
2 tsp
M&S frozen chopped ginger
1 jar
(180 g)
(180 g)
M&S korma paste
1
M&S Remarksable Value vegetable stock pot
1 pouch
(250 g)
(250 g)
M&S microwave wholegrain rice
1 tbsp
M&S spicy mango chutney
4 tbsp
M&S Remarksable Value Greek style live yogurt
15 g
coriander
