This delightful soup is thickened with chick peas, so you get a little protein with your vegies. Serves 3
1 small onion, chopped
250g carrots, chopped
1 bunch fresh watercress
1 cup chick peas, drained and rinsed
750 ml fresh vegetable stock
1 tsp ground cumin
- 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.