Super soups!
These winter warmers will keep the cold at bay
TUMERIC, CARROT & WATERCRESS SOUP
SERVES: 4 PREP: 15 MINS COOK: 20 MINS
2 tbsp rapeseed oil or vegetable oil 1 large onion, diced
3 large carrots, peeled and chopped Salt and pepper
1 clove garlic, finely chopped
1 tsp of grated fresh ginger
1 tsp of ground turmeric
1 litre hot vegetable stock
85g (3½ oz) watercress
To serve (optional):
Small handful pumpkin seeds, toasted 50ml (2fl oz) dairy-free yogurt alternative
4 pitta breads
1. Heat a saucepan on a medium heat. Add in the oil, diced onions and chopped carrots and a pinch of salt. Fry for 8-10 mins. Add in the garlic, ginger and turmeric and fry for a further 1-2 mins.
2. Pour in the hot stock and bring to a simmer, stirring occasionally. Once the liquid has boiled leave to simmer for around 20 mins, or until the carrots are soft and cooked through.
3. Once the vegetables are cooked,
add in the watercress and cook for 30 secs.
4. 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.
5. Once the soup is blended tip it back into the saucepan. Taste and add more salt and pepper to taste. Serve into bowls and finish with the pumpkin seeds and yogurt along with toasted pitta breads.
Per serving: 340 cals, 12g sugar, 9g fat (1 g sat fat), 0.9g salt