For the soup
- 250g Yellow lentils
- 300g Onions
- 200g Carrots
- 50ml Rapeseed oil
- 100g Knorr Professional Patak’s Balti Paste 1.1kg
- 50g Knorr Gluten Free Vegetable Paste Bouillon 1kg
- 1.5L Water
- 800ml Coconut milk
- 100g Wild rice
- 200g King oyster mushrooms
MULLIGATAWNY SOUP
MULLIGATAWNY SOUP
60 min
Makes 10 portions
For more information on the ingredients please check out www.unileverfoodsolutions.co.uk/chef-inspiration/pub-inspiration/news-videos/winning-with-plant-based.html?utm_medium=display&utm_source=TheStaffCanteen&utm_campaign=UK_website_L0reach&utm_term=UFS&utm_content=Veganuary_Recipe_PSP
Ingredients
For the coriander oil
- 50g Coriander
- 50ml Rapeseed oil
Method
For the coriander oil
Blend 50ml rapeseed oil with the coriander
Strain into a squeezy bottle and set aside until needed
For the soup
Soak the lentils in cold water for 2 hours
Peel and dice the onion and carrots.
Heat 50ml rapeseed oil in a saucepan then add the vegetables and sweat for 4 minutes.
Add the soaked lentils then add the Knorr Patak’s Balti Paste and cook for 2 minutes
Pour in a little water and allow the spices to cook out then add the Knorr Gluten Free Vegetable Paste Bouillon, coconut milk and water.
Bring the soup to the boil and cook for 20 minutes or until the lentils are soft then remove from the heat.
Pour the soup into a blender and blitz until smooth
Return the soup to the heat and add the wild rice
Simmer until the rice is cooked
Shred the mushrooms to look like “pulled chicken”.
Add to the soup and cook for 1 minute then remove from the heat
Pour into a serving bowl then drizzle over the coriander oil
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