White Mulligatawny Soup

• 1 medium sized onion, finely chopped
• 2 tablespoons curry powder
• 1 tablespoon cornflour
• 900 ml vegetable stock
• 2 tablespoons ground almonds
• 1 tablespoon soya flour
• 1 tablespoon marmalade
• 1 egg
• 2 tablespoons evaporated milk
• chopped chives (to garnish)

1. Fry the onion until translucent.
2. Add the curry powder and cornflour, then the stock.
3. Boil for 5 minutes.
4. In a small bowl mix the ground almonds and soya flour with a little water to make a thick sauce.
5. Then stir in the marmalade.
6. Add this to the pan.
7. Simmer for 20 minutes.
8. In a separate bowl beat the egg and add the evaporated milk.
9. Pour the hout soup into it and stir gently.
10. Garnish with the chives and serve.

onion, curry powder, cornflour, ground almonds, soya flour, marmalade, egg, milk, chives

Taken from www.food.com/recipe/white-mulligatawny-soup-301435 (may not work)