Veg Bag Mulligatawny Soup

|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.|carrots leek onions potatoes turnip|2 tbs sunflower or vegetable oil 1 medium onion finely chopped1 leek finely sliced1 large carrot diced2 small turnips peeled and diced1 potato peeled and diced1 tsp ground corriander1 tsp ground cumin1 tsp turmeric1 tsp garam masalasalt & pepper to taste700 ml vegetable stock125 g yellow split peas|If needed soak the split peas in water for at least 30 mins.Heat the oil in a large saucepan over medium heatAdd 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 burningAdd the spices stir and cook for a couple of minutes until fragrantAdd the drained split peas and the stockBring 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 tasteCheck seasoning and serve.|10.00 minutes|4|