Hearty Mulligatawny Soup

What you’ll need!

- 3 tbs of butter

- 1 onion chopped

- 1 carrot chopped

- 1 celery stalk chopped

- 1 green apple chopped

- 1 capsicum deseeded and chopped

- 3 chicken breasts (optional)

- 1/2 cup of cooked rice

- Greek yogurt

- Parsley chopped

- 2 Tbs of plain flour

- 1 & 1/2 tbs of curry powder

- 1 can of diced tomatoes

- 4 cups or veggie stock

- 3 cloves

- 1 tbs of nutmeg

What to do

1. Melt the butter in a pot and add the onion, capsicum, apple, celery and carrot. Cool until the onion is soft. Blend in curry powder and flour and cook for 1 minute.

2. Add the tinned tomatoes, stock, cloves and nutmeg and salt and pepper. Bring to a boil. Reduce to a simmer, then cover and cook for a further 30 minutes. Discard the 3 cloves.

3. OPTIONAL!! *Blend the soup using a stick blender and add the cooked rice and chicken - if you’re using chicken. Top with yogurt and parsley and serve ! YUM!!