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