Watercress and Carrot Soup
"This makes two portions and can be easily multiplied up. Will freeze for upto one month."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 small onion, chopped
- 250 g carrots, chopped
- 2 cups fresh watercress
- 220 g canned chick-peas, drained and rinsed
- 750 ml vegetable stock
- 1 teaspoon ground cumin
directions
- Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
- Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
- Add the chickpeas, stock and cumin and simmer for 20 minutes.
- Blend until smooth and reheat in the pan if needed.
- Season with freshly ground black pepper.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
