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.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
45MIN
Total time
Ingredients
Servings
4
20 g
M&S Remarksable Value salted butter
1
M&S Remarksable Value brown onion, finely diced
2 sticks
M&S Remarksable Value whole celery, finely diced
4
M&S Remarksable Value carrots
3
M&S Remarksable Value parsnips
1 tsp
cumin seeds
2
M&S Kissabel 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 natural yogurt
15 g
coriander
