Watercress and Carrot Soup

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READY IN: 40mins
Recipe by PinkCherryBlossom

This makes two portions and can be easily multiplied up. Will freeze for upto one month.

Ingredients Nutrition


  1. Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
  2. Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
  3. Add the chickpeas, stock and cumin and simmer for 20 minutes.
  4. Blend until smooth and reheat in the pan if needed.
  5. Season with freshly ground black pepper.

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