Mulligatawny soup - Recipes - Slimming World

Mulligatawny soup

Mulligatawny soup
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

A warming soup bursting with vegetables, rice and Indian spices.


  • 1 large onion, roughly chopped
  • 30g fresh root ginger, peeled and roughly chopped
  • 3 large garlic cloves, peeled
  • 1 large carrot, peeled and roughly chopped
  • 50g dried red lentils
  • 2 tsp garam masala
  • 1 tbsp mild curry powder
  • 4 tbsp tomato purée
  • 1.4 litres boiling vegetable stock
  • 80g dried long-grain rice, rinsed and drained
  • 200g butternut squash, peeled and cut into small chunks
  • 2 large roasted red peppers in brine from a jar, drained and roughly chopped
  • 40g baby leaf spinach
  • Fat-free natural Greek yogurt, to serve


  1. Put the onion, ginger, garlic, carrot, lentils, garam masala, curry powder, tomato purée and stock in a large saucepan and bring to the boil over a high heat. Reduce the heat to low, cover and simmer for 15 minutes.
  2. Whizz until smooth with a stick blender (or use a food processor or liquidiser and return the soup to the pan).
  3. Add the rice and squash and simmer for 10 minutes, stirring occasionally.
  4. Add the peppers and spinach and cook for another 5 minutes or until the rice is ready. Season to taste and serve with a swirl of yogurt.

Tip: You’ll find this soup available as part of the Slimming World food range in Iceland stores.

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