Veg Bag Mulligatawny Soup
Ingredients | Serves 4 | Cook 60 Mins
- 2 tbs sunflower or vegetable oil
- 1 medium onion, finely chopped
- 1 leek, finely sliced
- 1 large carrot, diced
- 2 small turnips, peeled and diced
- 1 potato, peeled and diced
- 1 tsp ground corriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp garam masala
- salt & pepper to taste
- 700 ml vegetable stock
- 125 g yellow split peas
Method
- If needed, soak the split peas in water for at least 30 mins.
- Heat the oil in a large saucepan over medium heat
- Add the onions and leeks and sweat on a low heat until beginning to soften. Add the remaining diced vegetables and cook for about 20 mins, stirring from time to time to avoid burning
- Add the spices, stir and cook for a couple of minutes until fragrant
- Add the drained split peas and the stock
- Bring to the boil and simmer on a low heat for about 30 mins, till veg are tender and split peas are cooked through. Add salt & pepper to taste
- Check seasoning and serve.
Share This Recipe
Local Greens is a fruit and veg bag scheme based in Herne Hill. They’re a non-profit organisation that works with local, organic farms to supply weekly bags of seasonal veg to customers across Lambeth and Southwark.
Help us grow our Veg Box Recipes page by sending us your favourite meals, sides, starters and puds, and we’ll feature our favourites on the site. And, to get you started, fill your fridge with seasonal veg from your local Better Food Trader. We’re positive you’ll taste the difference.
A Better Food Trader is governed by principles that ensure the food they sell is farmed sustainably, the way they trade is fair to farmers and transparent to customers. Find where you can get local, ethical food on our handy map.
