As I awoke this morning in the rosy glow of knowing that my team would not be relegated, my thoughts drifted to towards the east end of London. At that moment I knew I was going to enjoy an “Indian” tasting soup a, my sort of Mulligatawny Soup! Well a Pie Mash a Liquor soup would be ridiculous…… Wouldn’t it?

Anyway the main difference with my mulligatawny soup is that it smooth. Also I have made it with lovely wife in mind, coming with some good curry flavour but not a load of heat. I used medium curry powder here. however I would recommend, if you like a bit more heat or flavour, using at least 2 teaspoons of one of the fantastic curry pastes that are available like Pataks , or available in one of the Supermarkets. More if like hot!

Whatever you choose this is a nice Saturday afternoon light lunch.

Serves: 4

Approximate Calories: 693 (173 calories per serving) 

Ingredients

• 2 tbsp of rapeseed oil (olive oil will do)
• 1 medium potato (2 for a bit of a thicker soup)
• 1 medium leek, chopped
• 1 onion, chopped
• 2 medium carrots, chopped
• 2 tsp of curry powder
• 1 handful of fine green beans, chopped
• 6-8 small cherry tomatoes
• 1 handful of red lentils
• 1 handful of pearl barley
• 1 clove of garlic
• salt and pepper to taste
• 2 teaspoons of bouillon vegetable stock powder
• Add hot water to (level 2 in the soupmaker the lower one)

Method

• Put all ingredients in the soup maker and set to smooth
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
• For a thinner soup add more water, for a thicker soup add less water or more chickpeas.
• Options (use your favourite Curry Paste instead of Curry powder, 2 potatoes instead of 1)