Veggie mulligatawny soup recipe
 Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth. Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which 22g sugars), 24g fat (of which 16g saturates), 12g fibre and 1.3g salt. olive oil, for frying2 onions, chopped1 red pepper, deseeded and finely chopped2 garlic cloves, crushed1 tbsp curry powder, plus extra to serve30g/1oz tomato purée400g tin coconut milk½ swede, peeled and finely chopped2 carrots, peeled and finely chopped2 parsnips, peeled and finely chopped100g/3½oz red lentils1 vegetable stock cube, made up with 750ml/26fl oz boiling watersalt and freshly ground black pepper olive oil, for frying 2 onions, chopped 1 red pepper, deseeded and finely chopped 2 garlic cloves, crushed 1 tbsp curry powder, plus extra to serve 30g/1oz tomato purée 400g tin coconut milk ½ swede, peeled and finely chopped 2 carrots, peeled and finely chopped 2 parsnips, peeled and finely chopped 100g/3½oz red lentils 1 vegetable stock cube, made up with 750ml/26fl oz boiling water salt and freshly ground black pepper 200ml/7fl oz natural yoghurt 200ml/7fl oz natural yoghurt Method Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened.Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste.At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two).Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste. At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two). At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two). Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Recipe tips This recipe is great for using up leftover root vegetables and potatoes, as they work really well with the gentle spicing of the curry powder. If you prefer a bit more of a kick, add a pinch of chilli flakes at the same time as the curry powder. In November 2023, this recipe was costed at an average of £5.54 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.