'CHEATS' MULLIGATAWNY SOUP: singleton's; quick & easy

Getting home hungry and exhausted?  Here's a perfect solution for a solitary supper after a hard day's work...

Mulligatawny: layers of Indian spices, rice & shreds of protein.  In minutes.
'A wonderfully tasty and satisfying soup for the end of a long day.'

Sometimes it's just too much darned trouble to make a meal from scratch, and the freezer is bare.  At those times, the Blogger 'cheats' with supermarket friends.

Pizza bases, soups, rotisserie chicken, salads ... 67 uses them as a base, and tarts them up with spices, herbs and bits of protein.  The only criteria for the choice of supermarket 'friends' is that they are as free as possible of e-numbers, nasty additives and preservatives.  There are a surprising number to choose from...just take the time to read the list of ingredients.

This week the focus is on tinned 'chunky' soups.  In this case, M&S' Tadka Dal Soup, at all of £1.10.  Add a bit of water, rice, curry powder & cumin, cooked or raw meat/fish/plant protein, finely chopped apple and Voila: rich, thick & satisfying Mulligatawny Soup.

In only minutes.  

And it won't cost the earth.

Give it a whirl.

It's a formula that can be applied to any chunky tinned soup, though 67goingon50 prefers M&S or Baxters - no danger of metallic tastes with these two brands.  

Cost: £1.50'ish, depending on protein 

Serves: 1

Ingreds:

1 tin M&S Tadka Dahl Soup

1/2 tin water, used to rinse out soup tin 

2 tbsp raw washed easy-cook* or leftover rice OR a small potato in fine dice

1/2 tsp curry powder

pinch of cumin

pinch of dried ginger or a scrape of fresh

100-150gm/3.5-5.2 gm protein of choice, raw or leftovers

1 small apple, finely diced

Garnish: chopped parsley or chives

Method:

1. Rinse rice in cold water, set aside to drain
2. Empty tin of soup in a medium saucepan, heat on med high
3. Half fill tin with water, swirl to pick up rest of soup, add to pot with rice, spices and raw protein if using (is using cooked protein see step 5 below)
4. Bring to a boil then turn heat down and cook gently 10 mins until rice has swollen and protein is cooked
5. Add apple; if using leftover/cooked protein, add at this stage  warm through another 5 mins
6. Serve

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission