Yasmin’s Mulligatawny Soup

Name: Yasmin’s Mulligatawny Soup
Yield: Serves 6
Ingredients: 2 tsp ground jeera; 4 potatoes, cut in chunks; 2 onions; 1½ tsp crushed ginger; 3 sticks celery; Salt to taste; A couple of sliced green or red chillies; 2 sweet potatoes, cut in chunks; 4 carrots, sliced; 2 tbsp red lentils, washed; 4 skinless chicken thighs; Ground pepper; 1 oz butter; Ground cardamom

Preparation info

Serves
6

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

(an invention of defiance)

Ingredients

4 carrots, sliced
2 sweet potatoes, cut in chunks
4 skinless chicken thighs

Vegan
Gluten-free

Method

Boil everything together until cooked.
Take out the chicken thighs and shred the meat, then return to the pot, throwing away the bones.
Remove and mash some potatoes and sweet potatoes.
Return to the pan – the mash is a thickener better than the floury thickening used in the Raj recipe.
Get to boiling point again.
Remove fro