Watercress Mulligatawny Soup Recipe

A simple but very delicious watercress soup recipe
Yield: 4    Preparation Time: 5 mins    Cooking Time: 1 hr and 5 mins
A soup originally from eastern India, this spicy soup normally contains meat and vegetables. Our recipe does not contain meat but is just as delicious.


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

Recipe Instructions

Cook the ingredients.
Heat the oil in a large pan and sauté the onion and apple for 4 minutes until they have softened. Add the ginger, curry paste and peas and stir together well.

Make the soup.
Add the stock and bring the soup to the boil. Reduce the heat and simmer covered for 1 hour until the peas are tender. Pour the soup into a food processor, add the watercress and blend until the soup is smooth.

Season with salt and pepper and serve with crusty bread.