Carrot and Watercress Soup
Soup Dish
Serves 23
Vegetables | ½ vegetarian protein
Ingredients:
- 1 small onion, chopped
- 250 g carrots, chopped
- 1 bunch fresh watercress
- 1 cup chick peas, drained and rinsed
- 750 ml fresh vegetable stock
- 1 tsp ground cumin
Directions:
- In a medium sized saucepan, soften the onion in a little water. Add the carrot and soften for 5 mins.
- Using kitchen scissors cut the watercress leaves and stalks into the pan. Stir in until the watercress starts to wilt.
- Add the chick peas, stock and cumin and simmer gently for 20 mins until the carrots are just cooked.
- Blend the soup in a processor until smooth, season with freshly ground black pepper to taste and serve.
