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Mulligatawny & watercress soup

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:

  1. Drain the soaked peas and set aside.
  2. Heat the oil in a large pan, add the onion and apple and sauté for 4 mins until softened.
  3. Add the ginger and curry paste and stir in the peas. Stir well.
  4. Add the stock, bring to the boil, cover and simmer for 1 hour until the peas are tender.
  5. Transfer to a food processor, add the watercress and blend until the soup is fairly smooth.
  6. Season to taste and serve with crusty bread.

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