Mulligatawny Soup

Ingredients

1 cooked chicken (diced)
parsley
chicken stock cube
2 or 3 bay leaves
3 whole cloves
4 cups water
salt and pepper to taste

 

1 chopped onion
2 carrots, diced
½ capsicum, diced
1 or 2 potatoes, diced
2 tbs tomato paste
2 tbs plain flour
1 cup cold water, extra

Image to come

Method

  1. Boil the chicken, herbs and water until softened. Remove any bones.
  2. Add the vegetables and tomato paste and boil for a further 15 min, until cooked through.
  3. Mix the flour in about ½ cup water until smooth, then blend in remaining water.
  4. Remove the soup from the heat and stir in the thickening .
  5. Reheat the soup to a simmer, and serve with freshly baked bread.

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