Home RecipesMains Carrot & Watercress Soup

Carrot & Watercress Soup

by Veronika

This is such a simple recipe, packed with so many nutrients and fibre. Watercress is a great source of Vitamin C, A, K, B6 and minerals such as folate, calcium, iron and so much more. Reduce the food waste and try not to waste as much of the vegetable whilst making this soup, just challenge yourself and I guarantee you, you can do it. Enjoy and don’t forget to share your experience with me.

Carrot & Watercress Soup

Preparation Time: 5 minutes
Cooking Time: 20 minutes

View English Recipe

Ingredients:

  • 3 Carrots (don't peel)
  • 3 Medium Potatoes (don't peel)
  • 1/2 Onion (peeled and chopped)
  • 1/2 Bag of Watercress (you can use spinach, kale or frozen peas)
  • 1-1.5L Veg Stock
  • 2 Cloves of Garlic
  • 1 tsp Turmeric (not essential)
  • 2 tbsp Olive Oil
  • 2 Bay Leaves (not essential)
  • Salt & Pepper
  • Any other herbs you may find and may work (I used wild garlic)
Method:
  1. Take a large saucepan and place it over medium-high heat. Add in the oil then throw in the diced onions, chopped carrots and chopped potatoes with skin along with a good pinch of salt. Fry for 8-10 minutes, or until the onions are slightly coloured and soft and the carrots and potatoes have begun to cook on the outside. Add in the garlic cloves, and turmeric and fry for a further 1-2 minutes.

  2. Pour in the hot stock and bay leaves 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 overfill!

  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 roasted pumpkin seeds, homemade croutons (fry or roast bread on a bit of oil, add herbs if you have some and cook/roast for a few minutes) and a bit of chili oil.

  5. ENJOY, a very tasty and affordable lunch or dinner.

You may also like

Leave a Comment