Mulligatawny Soup
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 225g split yellow peas soaked overnight in water
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 apple, cored and chopped
- 5cm piece root ginger
- 1 tbsp medium curry paste
- 900ml vegetable stock
- 100g bag of watercress
Method
- STEP 11. Drain the soaked peas and set aside. Heat the oil in a large pan, add the onion and apple and sauté for 4 mins until softened. Add the ginger and curry paste and stir in the peas. Stir well.
- STEP 22. Add the stock, bring to the boil, cover and simmer for 1 hour until the peas are tender. Transfer to a food processor, add the watercress and blend until the soup is fairly smooth. Season to taste and serve with crusty bread.
