3 medium onions, chopped
Vegan Mulligatawny Soup
2 garlic cloves crushed
1 large potato, chopped
1 large leek - chopped
8 oz tomatoes, peeled and chopped
1 curry stock cube
3 oz sushi rice
20 fl oz vegetable stock
4 tbsp rapeseed oil
1 lb peeled marrow or unpeeled courgette, chopped into small chunks
S & P
Gently fry onions in the oil for 5 mins then add garlic and cook for further 5 mins. Add chopped potato, tomato, marrow and leek and sweat down for 20 mins. Add s & p, stock, curry stock cube and rice and cook until veg are tender. Then blitz in a blender until smooth. Reheat slowly and serve.