Mulligatawny Soup

Ingredients

• 1 tbsp vegetable oil
• 1 onion chopped
• 1 carrot peeled and chopped
• 1 small apple chopped
• 2 small potatoes peeled and chopped
• 4 sticks celery chopped
• 4 tsp curry paste
• 150g lentils
• 1000ml stock
• 20g coconut cream
• A pinch of salt and pepper to taste

To garnish

• A splash soya cream
• 1 tbsp coriander leaves chopped

Method

1. Heat the oil in a large pan and sauté the onion, then add the vegetables, apple and curry paste. Gently cook for 5 minutes.
2. Add the lentils, stock and coconut cream.
3. Bring to the boil and simmer for 20 minutes.
4. Using a hand blender whizz the soup and adjust the seasoning if required. Add the coriander leaves.
5. Serve with a splash of soya cream and a sprinkling of coriander leaves.