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Before you jump to Vickys Mulligatawny Soup, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
We are very mindful that eating healthy snacks can help us truly feel better inside our bodies. We are likely to feel way less gross whenever we increase our daily allowance of wholesome foods and lower our consumption of processed foods. A piece of pizza does not cause you to feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be tough when it’s snack time. You can spend several hours at the food market searching for the perfect snack foods to help you feel healthy. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
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A large selection of instant health snacks is easily obtainable. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to vickys mulligatawny soup, gf df ef sf nf recipe. You can have vickys mulligatawny soup, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
- Take 2 tbsp of vegetable oil.
- Prepare 2 of large carrots, chopped.
- Provide 1 of large white potato, diced.
- Take 1 of onion, chopped.
- Get 2 cloves of garlic, finely chopped.
- Use 1 of apple, chopped.
- Use 1 tbsp of curry powder, strength to your taste.
- You need 1200 ml of vegetable stock.
- You need 1 tbsp of mango chutney.
- Get 1 tbsp of tomato puree / paste.
- Take 25 grams of sultanas.
- Get to taste of salt & pepper.
- Get 100 g of cooked basmati rice.
Instructions to make Vickys Mulligatawny Soup, GF DF EF SF NF:
- Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening.
- Add the curry powder and stir in. Gradually add the stock and bring to the boil.
- Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes.
- Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required.
- Add the cooked rice, warm through and season to taste.
- Serve with some crisp, flavoured poppadoms.
- There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc.
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