Jane’s Mulligatawny Soup

A wee extra something since Mother's Day is mere days away. This is my Mum's recipe for Mulligatawny Soup and it ROCKS. Take advantage of the last couple of weeks of rubbish weather before spring, and make a big pot. Serve with thick slices of brown bread and butter. Thanks Mum - you're ace!

Oh, and all quantities are in pounds and ounces. Imperial's where it's at.

1lb onion chopped
1 ounce marg
¾ lb courgettes / celery
¼ lb potatoes
1tsp Worcester sauce
1dsp curry powder
salt and pepper
½ pt stock (beef/veg)
1 small tin of tomatoes
1 ½ ounce rice and 4 fl oz water

Method: Fry onions and marge (10 mins). Add other veg and simmer (20 minutes). Add toms, stock, and seasoning. Liquidise. Cook rice and add. Add water to taste.