Mulligatawny Soup
Member recipe

Mulligatawny Soup

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Servings

Serves 4

For more delicious recipes visit www.watercress.co.uk

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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

    1. 1. 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.
    2. 2. 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.

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