This easy Jamie Oliver mulligatawny soup is a comforting, quick, and nutritious meal that’s perfect for using up leftover turkey. Packed with creamy butternut squash, spices, and rice, it’s a hearty and flavorful dish that can easily be adjusted with whatever vegetables you have on hand.
Ingredients Needed
- 1 large onion
- 2 cloves of garlic
- 1 carrot
- 300g (10.5oz) butternut squash (cut into 5mm chunks)
- 1 thumb-sized piece of ginger (peeled and finely grated)
- 1 tablespoon (15ml) olive oil
- 1 dried red chilli
- 1 tablespoon (15g) tomato purée
- 1 tablespoon (15g) curry paste
- 500g (1lb 1.5oz) leftover cooked free-range turkey (shredded)
- 1 x 400g (14oz) tin chopped tomatoes
- 750ml (3 cups) hot organic chicken or giblet stock
- 300g (1.5 cups) basmati rice
- A few sprigs of fresh coriander (for garnish)
How To Make Mulligatawny Soup
- Prepare the vegetables: Peel and slice the onion and garlic, slice the carrot and cut the squash into 5mm (0.2in) chunks. Peel and finely grate the ginger.
- Cook the vegetables: Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, ginger, and dried chilli. Cover and cook, stirring occasionally, until the vegetables are soft and lightly golden.
- Add the squash and spices: Stir in the butternut squash, tomato purée, and curry paste. Shred in the turkey and mix well, ensuring everything is coated.
- Simmer the soup: Add the chopped tomatoes, season with sea salt and black pepper, and pour in the hot stock. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Cook the rice: Add the basmati rice and simmer for an additional 10 minutes, or until the rice is cooked.
- Serve and garnish: Taste and adjust seasoning as needed. Serve in large bowls and top with fresh coriander leaves.
Recipe Tips
- Cut vegetables evenly: Make sure all the vegetables, especially the butternut squash, are cut into similar-sized pieces. This ensures even cooking and a better texture.
- Don’t overcook the rice: Add the basmati rice near the end of cooking. Overcooking can make the rice mushy, so keep an eye on it as it simmers for 10 minutes.
- Shred the turkey finely: Shred the leftover turkey into small pieces so it mixes well with the vegetables and soup, absorbing all the lovely flavors.
- Taste before serving: Always taste the soup for seasoning at the end. If it needs more flavor, a little extra salt, pepper, or curry paste can make a big difference.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover mulligatawny soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before freezing in an airtight container. It will be kept in the freezer for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, for about 5-7 minutes, or until hot.
Nutrition Facts
Serving Size: 1 cup (231g)
- Calories: 399.9
- Total Fat: 7.4g
- Saturated Fat: 1.5g
- Total Carbohydrate: 51.3g
- Dietary Fiber: 2.3g
- Sugars: 7.6g
- Protein: 32.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mussels Soup
- Jamie Oliver Minestrone Soup Recipe
- Jamie Oliver Mushroom Soup
- Jamie Oliver Leek Soup
Jamie Oliver Mulligatawny Soup
Description
This easy Jamie Oliver mulligatawny soup is a comforting, quick, and nutritious meal that’s perfect for using up leftover turkey. Packed with creamy butternut squash, spices, and rice, it’s a hearty and flavorful dish that can easily be adjusted with whatever vegetables you have on hand.
Ingredients
Instructions
- Prepare the vegetables: Peel and slice the onion and garlic, slice the carrot and cut the squash into 5mm (0.2in) chunks. Peel and finely grate the ginger.
- Cook the vegetables: Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, ginger, and dried chilli. Cover and cook, stirring occasionally, until the vegetables are soft and lightly golden.
- Add the squash and spices: Stir in the butternut squash, tomato purée, and curry paste. Shred in the turkey and mix well, ensuring everything is coated.
- Simmer the soup: Add the chopped tomatoes, season with sea salt and black pepper, and pour in the hot stock. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Cook the rice: Add the basmati rice and simmer for an additional 10 minutes, or until the rice is cooked.
- Serve and garnish: Taste and adjust seasoning as needed. Serve in large bowls and top with fresh coriander leaves.
Notes
- Cut vegetables evenly: Make sure all the vegetables, especially the butternut squash, are cut into similar-sized pieces. This ensures even cooking and a better texture.
- Don’t overcook the rice: Add the basmati rice near the end of cooking. Overcooking can make the rice mushy, so keep an eye on it as it simmers for 10 minutes.
- Shred the turkey finely: Shred the leftover turkey into small pieces so it mixes well with the vegetables and soup, absorbing all the lovely flavors.
- Taste before serving: Always taste the soup for seasoning at the end. If it needs more flavor, a little extra salt, pepper, or curry paste can make a big difference.
Jamie Oliver Mulligatawny Soup