Indian Mulligatawny Soup

Serves 4 | Prep time: 15 mins | Cooking time: 2 hrs

INGREDIENTS

• 1 large red onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 3 garlic cloves, minced
• 2 tsp peeled and minced ginger root
• 1 Tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/2 tsp hot chili powder
• 2 small sweet apples, cored and diced
• 2 fresh tomatoes, diced
• 1 cup yellow split peas (uncooked)
• 3 cups vegetable broth
• 1/2 cup raw cashews
• 1 Tbsp white miso
• 2 cups of roughly chopped kale
• Roasted nuts and chopped coriander for garnish

METHOD

1. Chop onions and dry fry in a large saucepan until they start to caramelise, add a little dash of hot water to stop them sticking.
2. Add carrot, celery, garlic and ginger and fry a little further to soften. Throw in all the spices and allow to coat the vegetables, do not let them burn!
3. Release spices from the pan using vegetable broth, then add tomatoes, apple and split peas. Allow to cook for 1.5 hours on a low heat, stirring occasionally.
4. Once peas have softened, blend 1/2 of the soup with cashews and miso and add back to the pot. Add chopped kale (because kale yeah) and allow to cook for another 20 minutes or so.
5. Top with roasted peanuts or cashews and coriander. So good!