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Mulligatawny Soup

Submitted by Mustard Comms 01 November 2011

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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.



Cook’s note:  There are lots of variations to this lovely soup.  For Fresh Pea and Watercress Soup, just substitute 400g of frozen peas for the potatoes.  Also delete the celery, nutmeg and lemon juice.  Serve with a sprig of mint. 



Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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