Mulligatawny soup


Preparation method

  1. Heat the oil in a saucepan and add the onion and pepper, frying gently for three minutes, to soften.

  2. Add the spices and cook for a minute.

  3. Crumble over the chicken stock cube and add a splash of water and the diced pineapple. Let it cook gently for ten minutes.

  4. Add the double cream and let it simmer to reduce and thicken. Serve straight away.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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