Struggling for Lunch ideas, why not try a Carrot, Leek and Watercress soup!! Ingredients. 1 tablespoon olive oil 1 small onion (chopped) 500g carrots (chopped) 1 Medium Leek (finely sliced) 1x400g chick peas (rinsed and drained) 1 teaspoon ground cumin 1 Litre vegetable stock 2 Bunches watercress (chopped) Prepare. Heat the oil in a saucepan and gently soften the onion. Add the carrots and leek and cook for 5 mins. Add the chick-peas, cumin and stock. Simmer until the carrots are firm but not hard. Tip into a blender, add the watercress and blend until smooth, add more stock if the mix is too thick. Add freshly ground black pepper to taste.
Posted on: Fri, 30 Aug 2013 11:49:18 +0000
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