Watercress , Carrot & Turmeric Soup Recipe by www . watercress . co . uk
Vegan
Serves : 4 Prep time : 15 minutes Cook time : 20 minutes
Ingredients
• 1 x 85g watercress
• 2 tbsp rapeseed oil or vegetable oil
• 1 large onion , diced
• 1 clove garlic , finely chopped
• 1 tsp of grated fresh ginger
• 1 tsp grated fresh turmeric ( or use 1 teaspoon of ground turmeric )
• 3 large carrots , peeled and chopped
• 1 litre hot vegetable stock
• Salt and pepper
To serve ( optional )
• Small handful pumpkin seeds , toasted
• 50ml dairy free yoghurt alternative
• 4 pitta breads
Method
1 . Take a large saucepan and place it over a mediumhigh heat . Add in the oil then throw in the diced onions and chopped carrots along with a good pinch of salt . Fry for 8-10 minutes , or until the onions are slightly coloured and soft and the carrots have begun to cook on the outside . Add in the garlic , ginger and turmeric and fry for a further 1-2 minutes .
2 . Pour in the hot stock and bring to a simmer , stirring occasionally . Once the liquid is boiling turn down the heat to low ( ensuring that the soup continues to simmer ) and place a lid on top . Leave to cook for around 20 minutes , or until the carrots are soft and cooked through .
3 . Once the vegetables are cooked through , add in the watercress and cook for 30 seconds . Remove the soup from the heat and use a ladle or small jug to tip it into the bowl of a food processor or blender . Blend thoroughly . You may need to do this in batches depending on the size of your blender . Be careful not to over fill !
4 . Once the soup is blended thoroughly , tip it back into the saucepan . Taste and add more salt and some black pepper to taste . Finally serve into bowls and finish with the pumpkin seeds and yoghurt along with some toasted pitta breads .
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