![Watercress, Turmeric and Carrot Soup [vegan] by The Watercress Company](https://theflexitarian.co.uk/wp-content/uploads/2020/01/Watercress-Turmeric-and-Carrot-Soup-vegan-by-The-Watercress-Company-v8-300x300.jpg)
Watercress, Turmeric and Carrot Soup by The Watercress Company
Looking for a warming soup? Why not try this delicious Watercress, Turmeric and Carrot Soup recipe (picture credit Lara-Jane Thorpe) from my friends at The Watercress Company.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 85 g watercress
- 2 Tbsp rapeseed oil or vegetable oil
- 1 large onion - diced
- 1 clove garlic - finely chopped
- 1 teaspoon of grated fresh ginger
- 1 teaspoon 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
- Small handful pumpkin seeds - toasted
- 50 ml dairy free yoghurt alternative
- 4 pitta breads
Instructions
- Take a large saucepan and place it over a medium-high 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 Tbsp rapeseed oil or vegetable oil, 1 large onion - diced, 1 clove garlic - finely chopped, 1 teaspoon of grated fresh ginger, 3 large carrots - peeled and chopped, 1 teaspoon grated fresh turmeric (or use 1 teaspoon of ground turmeric)
- 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.1 litre hot vegetable stock
- 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!85 g watercress
- 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.Salt and pepper, Small handful pumpkin seeds - toasted, 50 ml dairy free yoghurt alternative, 4 pitta breads
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 39gProtein: 7gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 349mgPotassium: 357mgFiber: 3gSugar: 4gVitamin A: 8335IUVitamin C: 14mgCalcium: 112mgIron: 1mg