Click to Print Mulligatawny Soup My own take on this classic tasty and soul warming soup. Mulligatawny comes from two Tamil words meaning pepper and water Serves - 4-6 Heat 3 (1-5) Rating - 5 (1-5) Prep Time 10 Minutes Cooking Time 60 Minutes Ingredients 1 Onion, finely chopped 2 Stalks Celery, finely chopped 1 Carrot, diced 50 g Butter 50 g Plain Flour 2 tsp Curry Powder 1 lt Vegetable Stock ½ Apple, chopped 240 g Basmati Rice, washed 100 g Quorn, diced Salt, to taste 1 Dried Thyme 100 ml Double Cream Method Sauté the onions, celery, carrot and butter in a large soup pot. Add flour and curry powder then cook 5 more minutes. Add the stock and mix well, bring to the boil. Simmer about ½ hour. Add apple, rice, quorn, salt, pepper and thyme. Simmer 15 to 20 minutes or until rice is done. Stir in cream and serve.