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    This mulligatawny is a delicious meal in itself. It gets even better after a day in the fridge.

    Servings 4 persons, Preparation time 0 minutes, Cooking time: 23 minutes


    • 20 g fresh ginger
    • 2 garlic cloves
    • 50 g celery sticks
    • 50 g carrots
    • 50 g chopped onions
    • 150 g mango or apple
    • 200 g chicken breast
    • 50 g rice
    • 1 tbsp turmeric
    • ½ tsp ground cumin
    • 630 ml chicken or vegetable stock
    • pepper & salt
    • 1 tbsp lemon juice
    • 100 ml yoghurt, chopped fresh coriander, to garnish


    • Peel and finely chop the ginger and garlic. Chop the celery and carrot in bite-sized pieces. Peel and stone the mango or thinly slice the apple. Cut the chicken into 2cm chunks.
    • Place all of the ingredients, except for the lemon juice and garnishes, into the soup maker. Close the lid and choose the chunky soup program.
    • When the soup is ready, open the lid and stir in the lemon juice. Divide the soup over bowls and finish with a dollop of yoghurt and some chopped coriander leaves.
    Mulligatawny | Philips

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