Mulligatawny soup

Peel and chop the onions, garlic and ginger. Trim, peel and finely dice the carrots. Top and tail the celery, remove any stringy bits, wash it and then dice it. Peel, quarter and core the apple and cut it into slightly larger pieces. Peel the mango, remove the flesh from the stone and dice it so that the pieces are a similar size to the apple chunks.

Ingredients

125 g Onions, 2 clove Garlic, 1 units Ginger (approx. 20 g), 1 units Carrot, 100 g Celery, 1 units Apple

Sauté the onions in the coconut oil until translucent, add the garlic and ginger and briefly sauté. Then add the apple and mango, dust with curry powder and pour over half the stock. Bring to the boil, cover and leave to simmer for about 25 minutes.

Ingredients

1 tbsp Coconut oil, 2 tsp Curry powder, 800 ml Chicken stock (or poultry stock, ready-made)

Dab the chicken fillet dry and cut away any sinews and visible fat. Lay the whole fillet on top of the solid ingredients in the soup, cover and cook gently over a low heat for about 12 minutes, turning it over twice. Then take the chicken out of the pan and put to one side on a plate.

Ingredients

250 g Skinless chicken breast fillet

Add the coconut milk and remaining stock to the soup and blend until smooth with a hand blender. Season to taste with salt, pepper, cayenne pepper, a little more curry powder and the mango chutney. To add a sour touch (as a contrast to the sweetness of the mango and the chutney), wash the lime in hot water then dry, zest and squeeze it. Use it to finish off the soup.

Ingredients

200 g Coconut milk, 2 level tbsp Mango chutney, 1 units Lime

To prevent the fillet from drying out, do not reheat it. Use 2 forks to shred it into bite-sized pieces. Divide the pieces between individual bowls and then fill them with the hot soup. Wash the coriander, shake it dry, garnish the soup and serve immediately.

Ingredients

4 floor Sprigs of coriander