Tina: To be honest, I’m not much of a soup person, but this soup recipe has been with me for ages. It’s such a tasty soup, and it’s a great recipe for busy weekdays, when dinner has to be quick and easy. Through the years I’ve tweaked the recipe a bit to make it even more scrumptious, and I would encourage you to do the same.
Regarding the chutney, this recipe makes what is known as a dry chutney, which has a slightly grainy texture. The chutney can be made up to 8 hours in advance and kept covered and chilled.