225g yellow split peas, soaked in water overnight
1 tablespoon vegetable oil
1 onion, chopped
1 apple, cored and chopped
5cm piece ginger root
1 tbsp medium curry paste
900ml vegetable stock
100g bag of watercress
A drain plug in the soaked peas and set aside.
2nd Heat, heat the oil in a large frying pan, the onion and apple and roasted for 4 minutes until soft. Add the ginger
and stir in curry paste and peas. Stir well.
3rd Pour in broth, simmer to boil, cover and leave for 1 hour until the peas are soft.
4th Transfer to a food processor, add the watercress and blend until the soup is quite smooth.
5th Season to taste and serve with crusty bread.