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Hearty curried winter soup

In most supermarkets you can get packs of "soup mix", which contain different type of pulses and grains. If you’re on a gluten-free diet, do check the ingredients, as some of them have pear barley, others only rice. The soups mix is ideal to make healthy and hearty stews, soup and fillings on a tight budget. This hearty curried winter soup is a bit spiced, filling and super healthy. Serve it with naan bread or toast.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g soup mix
  • 75 g yellow split peas
  • 1 large onion
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 cm piece ginger
  • 2 garlic cloves
  • 1 Tbsp medium curry powder
  • 1 Tbsp tomato purée
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 star anis
  • 3 carrots
  • 1 broccoli
  • 1.5 litre vegetable stock
  • 2 cups shredded cabbage
  • Salt and pepper

Method
 

  1. Pre-soak the soup mix and split peas overnight.
  2. Finely slice the onion and roughly chop the garlic and ginger.
  3. Chop the carrots and broccoli into bite-sized chunks.
  4. Heat the olive oil in a big pot or a pressure cooker.
  5. Gently sauté the onion for about 5 minutes, until tender. Add the cumin seeds, mustard seeds, ginger and garlic. Cook for a minute, then stir in the tomato purée and spices.
  6. Add the chopped vegetables and coat them well.
  7. Add the drained soup mix and split peas, then pour in the stock (or boiling water and 2 stock pots).
  8. Bring to the boil and put the lid on.
  9. Turn the heat down and simmer gently for about 45- 60 minutes, until the sauce has reduced and the barley/rice cooked through. Alternatively, use a pressure cooker. Secure the lid onto the pan, then pressure-cook for 20 minutes and rest until the lid can be released.
  10. Add the shredded cabbage and cook for 5 minutes.
  11. Season to taste, then serve.