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Vegetable mulligatawny soup

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400g ish of squash, peeled and cut into cubes

2 sticks of celery, sliced

1 large onion, diced

1 carrot sliced

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2 tsp ground cumin

2 tsp ground coriander

2 heaped tsp shredded fresh ginger

2 tbsp ground almonds

3 tbsp gram flour

seasoning

Put the vegetables and spices in a pan and cover with plenty of water, and cook until all the veg is tender.

Blend, until smooth, then add the remaining ingredients and season to taste.