Carrot And Watercress Soup

As nights get nippy, take comfort in a hearty carrot soup, perfect for warming up your midweek, without breaking a sweat!

The ingredient of Carrot And Watercress Soup

• 1 tablespoon olive oil
• 750g carrots peeled roughly chopped
• 2 garlic cloves crushed
• 1 litre 4 cups massel vegetable liquid stock
• 1 bunch about 200g watercress leaves picked washed dried
• wholegrain bread rolls to serve

The Instruction of carrot and watercress soup

• heat the oil in a large saucepan over a medium heat add the carrots and garlic and cook stirring often for 3 4 minutes or until the garlic is light golden add the stock and 2 cups 500ml water bring to the boil reduce heat and simmer partially covered for 20 25 minutes or until the carrots are very tender
• remove the pan from the heat and stir in the watercress set aside for 15 minutes to cool slightly
• in batches process in a food processor until almost smooth ladel into bowls and serve with the bread rolls

Nutritions of Carrot And Watercress Soup

fatContent: 387 18 calories
saturatedFatContent: 9 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 61 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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