July 21, 2016

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


  1. In a medium sized saucepan, soften the onion in a little water. Add the carrot and soften for 5 mins.
  2. Using kitchen scissors cut the watercress leaves and stalks into the pan. Stir in until the watercress starts to wilt.
  3. Add the chick peas, stock and cumin and simmer gently for 20 mins until the carrots are just cooked.
  4. Blend the soup in a processor until smooth, season with freshly ground black pepper to taste and serve.
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