Watercress And Carrot Soup Food
WATERCRESS AND CARROT SOUP
Make and share this Watercress and Carrot Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
- Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
- Add the chickpeas, stock and cumin and simmer for 20 minutes.
- Blend until smooth and reheat in the pan if needed.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 218.9, Fat 1.9, SaturatedFat 0.2, Sodium 456.1, Carbohydrate 44.6, Fiber 10.1, Sugar 8.8, Protein 8.2
WATERCRESS SOUP
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
- Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g
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