Family Food Magazine
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  • Mulligatawny Soup


    Recipe and image

    The addition of ginger in this soup is perfect for keeping you warm on those cold nights and is a fantastic natural way of achieving an energy boost.

    Mulligatawny Soup

    Prep Time: 5 minutes

    Cook Time: 1 hour, 5 minutes

    Serving Size: 4

    Allow time to soak the peas overnight.


    • 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


    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.






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