Mulligatawny Soup

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 60 mins +

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
  • 100g bag watercress

How To Cook

  1. 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.
  2. 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.
    3. www.watercress.co.uk
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Comments

1 person has helped to review this recipe.

Posted by smita_savanur@yahoo.com on October 12, 2011

delisious

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Mulligatawny Soup
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 60 mins +
    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
  • 100g bag watercress
    How to Cook
  1. 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.
  2. 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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