Mulligatawny Soup
The vibrant flavors of this split yellow pea soup will warm your soul on a chilly day. The sweetness of apple, the warmth of curry, and the freshness of watercress come together in a satisfying blend that is sure to delight your taste buds. The creamy texture and aromatic spices make this soup a comforting and nutritious dish that is perfect for a cozy meal. Serve it with some crusty bread for a complete and delicious experience.
— Constant Cookbook
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
- 900ml vegetable stock
- 100g bag of watercress
Instructions
- 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.
Yield
Serves 4
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