Mulligatawny Soup

Mulligatawny Soup
 
alt

This recipe was uploaded
by freshherbs

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 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
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. 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.


Cook's note: There are lots of variations to this lovely soup. For Fresh Pea and Watercress Soup, just substitute 400g of frozen peas for the potatoes. Also delete the celery, nutmeg and lemon juice. Serve with a sprig of mint.

Mulligatawny Soup

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by freshherbs

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

Method


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. 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.


Cook's note: There are lots of variations to this lovely soup. For Fresh Pea and Watercress Soup, just substitute 400g of frozen peas for the potatoes. Also delete the celery, nutmeg and lemon juice. Serve with a sprig of mint.
Show/hide comments

comments powered by Disqus