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. 1 tablespoon olive oil
2. 750g carrots, peeled, roughly chopped
3. 2 garlic cloves, crushed
4. 1 litre (4 cups) Massel vegetable liquid stock
5. 1 bunch (about 200g) watercress, leaves picked, washed, dried
6. Wholegrain bread rolls, to serve

The instruction how to make Carrot and watercress soup

1. 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.
2. Remove the pan from the heat and stir in the watercress. Set aside for 15 minutes to cool slightly.
3. 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

calories: 387.18 calories
fatContent: 9.5 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 61 grams carbohydrates
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent: