Veg Bag Mulligatawny Soup


Prep time: 
10 minutes


Every Thursday we have staff lunch made from surplus or reject veg and any dried goods that may need using up. In winter, it's usually a hearty soup to keep everyone warm. Here's one example that keeps Local Green staff full and healthy.


  • 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


  1. If needed, soak the split peas in water for at least 30 mins.
  2. Heat the oil in a large saucepan over medium heat
  3. 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
  4. Add the spices, stir and cook for a couple of minutes until fragrant
  5. Add the drained split peas and the stock
  6. 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
  7. Check seasoning and serve.


Use any root vegetables you like, but keep quantities of each similar to balance out the flavours. You could also add apple for sweetness. Add garlic and chilli powder with the spices for a kick.

Photo Credit: Jonny Hughes @jonny2love
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