Winter mulligatawny

Use up leftover roast turkey in this hearty, low-fat soup with curry flavours. It’s rich in immune-supporting vitamin C, making it ideal for the winter months

Prep:15 mins
Cook:40 mins
Serves 4
Easy

Nutrition per serving

kcal 507
fat 9g
saturates 1g
carbs 65g
sugars 0g
fibre 13g
protein 34g
salt 1.18g

Ingredients

2 tbsp rapeseed oil
2 onions (350g), chopped
1 tbsp finely chopped ginger
2 large garlic cloves , finely grated
1 red chilli , deseeded and chopped
2 tbsp medium curry powder
1 tsp cumin seeds
1½ litres hot vegetable stock , made with 1 tbsp bouillon powder
500ml passata
320g carrots , diced
2 celery sticks , chopped
180g dried red lentils
100g brown basmati rice
200g cooked turkey or chicken, chopped
15g coriander , chopped
½ lemon , juiced

Method

Heat the oil in a large non-stick pan over a medium heat and cook the onions for 10 mins, stirring frequently until softened and starting to turn golden.
Stir in the ginger, garlic and chilli, and cook for a minute more. Add the curry powder and cumin seeds, stir well, then pour in the hot vegetable stock and passata and stir again.
Tip in the carrots, celery, lentils and rice, mix well and bring to the boil. Once boiling, reduce the heat, cover and cook for a further 10 mins until the lentils, veg and rice are tender.
Remove from the heat, stir in the coriander and lemon juice, and ladle into bowls. Leftovers will keep chilled for up to three days, or freeze for up to three months. Reheat in a pan with a splash of water until piping hot.