Mulligatawny & watercress soup
Could you explain what mulligatawny is? It actually means 'pepper water' which is where the curry paste comes in. Healthy and delicious!
Serves: 4
Prep: 5 mins + overnight soaking
Cooking: 1hr 5 mins
Per portion:
Energy(kcal) 263
Protein 14.8
Fat (g) 5.5
Of which saturates(g) 0.9
Carbohydrate (g) 41.2
Fibre (g) 6
Salt (g)0.52
What you need:
- 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
What you do:
- 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.
- 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.
This page can be found at: http://www.secretsauce.co.uk/vegetarian/soup-recipes/mulligatawny-and-watercress-soup/
Watercress
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