Mulligatawny soup

This spicy soup will boost your energy and won't expand your waistline

Preparation time: 5 mins plus overnight soaking
Cooking time: 1hr 5mins
Serves:4

225g split yellow peas soaked overnight in water
1tbsp vegetable oil
1 onion, chopped
1 apple, cored and chopped
5cm piece root ginger
1tbsp medium curry paste
900ml vegetable stock
100g bag of watercress

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. Add the ginger
and curry paste and stir in the peas. Stir well.
3. Add the stock, bring to the boil, cover and simmer for 1 hr until the peas are tender.
4. Transfer to a food processor, add the watercress and blend until the soup is fairly smooth.
5. Season to taste and serve with crusty bread.

www.watercress.co.uk

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