Pages

▼

Thursday, 6 September 2012

Carrot and watercress soup


Ingredients

300g carrots
1 large onion
½ a bunch/bag of watercress
1 eating apple
50g split red lentils
1 litre light vegetable stock or water
1 tbs light olive oil
seasoning

Peel the carrots and onions and blitz in a food processor until very finely chopped. Heat the oil and fry the chopped veg very gently for around 10 minutes until softened. Grate the apple, leaving the skin on but discarding the core, and add to the pan along with the lentils. Pour in the stock or water and simmer for 25-30 minutes until everything is soft. If you prefer a smooth soup, you can blitz it with a stick blender at this point.

Now put the watercress in the rinsed-out food processor goblet and chop very finely. Stir into the soup, taste and season. Allow to simmer for no more than 1 minute before serving.

I'm joining in the Lets Cook Soup Event at Simply Food



at

1 comment:

In line with the Data Protection legislation (GDPR) by commenting you do so in the knowledge that your name & comment are visible to all who visit this blog and thereby consent to the use of that personal information for that specific purpose.

Note: only a member of this blog may post a comment.