Preparing Vickys Mulligatawny Soup, GF DF EF SF NF safely

It's very important to arrange food safely to help stop dangerous micro organism from spreading and growing. You can take some steps to assist defend yourself and your loved ones from the unfold of harmful micro organism.
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Wash your arms

Your palms can simply spread bacteria around the kitchen and onto food. It is important to always wash your fingers completely with cleaning soap and heat water:

before starting to put together meals
after touching raw meals reminiscent of meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your palms completely as well, as a result of moist palms unfold bacteria extra simply.
Preserve worktops clean

Before you start getting ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to scrub them completely.

You must change dish cloths and tea towels frequently to keep away from any bacteria rising on the material.


Vickys Mulligatawny Soup, GF DF EF SF NF
Vickys Mulligatawny Soup, GF DF EF SF NF

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We hope you got insight from reading it, now let’s go back to vickys mulligatawny soup, gf df ef sf nf recipe. To make vickys mulligatawny soup, gf df ef sf nf you only need 13 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Prepare vegetable oil
  2. You need large carrots, chopped
  3. Provide large white potato, diced
  4. Prepare onion, chopped
  5. Use garlic, finely chopped
  6. Use apple, chopped
  7. Take curry powder, strength to your taste
  8. Provide vegetable stock
  9. Take mango chutney
  10. Take tomato puree / paste
  11. Get sultanas
  12. Take salt & pepper
  13. Prepare cooked basmati rice
Instructions to make Vickys Mulligatawny Soup, GF DF EF SF NF:
  1. Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening
  2. Add the curry powder and stir in. Gradually add the stock and bring to the boil
  3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes
  4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required
  5. Add the cooked rice, warm through and season to taste
  6. Serve with some crisp, flavoured poppadoms
  7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc

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