Watercress and Carrot Soup

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

• Ready In: 40 mins
• 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

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.