Mulligatawny and watercress soup

Calories: 263 Preparation: 5 mins Cooking: 65 mins Serves: 4


  • 225g split yellow peas soaked overnight

  • 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


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.

Fat: 5.5g Saturated Fat: 0.9g Carbohydrate: 41.2g Protein: 14.8g Fibre: 6g Salt: 0.52g

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