Mulligatawny Soup
Serves: 4
Ready in: 60 mins +
Ingredients:
225g split yellow peas, soaked overnight in water1 tbsp vegetable oil
1 onion, chopped
1 apple, cored and chopped
5cm piece root ginger
1 tbsp medium curry paste
100g bag watercress
method:
- Drain the soaked peas and set aside. Heat the oil in a large pan, add the onion and apple and saute for four minutes until softened. Add the ginger and curry paste and stir in the peas. Stir well.
- Add the stock, bring to boil, cover and simmer for one 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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