Slow cooker mulligatawny soup
This hearty, spiced soup makes for an easy meat-free Monday option. Frozen vegetable mixes are perfect for using in slow cookers. There's no need to defrost them first and no early morning chopping, as it’s already been done for you.
This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £2.29 when checking prices at four UK supermarkets. It's designed to be made in conjunction with a low-cost store cupboard.
Ingredients
- 1kg/2lb 4oz frozen or fresh casserole vegetable mix (containing root vegetables such as carrot, swede, turnip, onion and celery)
- 1½ tbsp mild curry powder
- 2 chicken or vegetable stock cubes
- 250g/9oz packet microwave pilau rice
- 15g/½oz fresh coriander
- salt and freshly ground black pepper
- 6 slices wholemeal bread, to serve
Method
Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender.
Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.)
Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through.
Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking.
Recipe Tips
Any leftovers can be frozen for up to 3 months.
If your supermarket doesn’t stock the casserole vegetable mix, swap for 400g/14oz diced potatoes plus 600g/1lb 5oz frozen carrot, bean, pea and sweetcorn mix.
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