Watercress And Carrot Soup - cooking recipe

Ingredients

1 small onion, chopped
250 g carrots, chopped
2 cups fresh watercress
220 g canned chick-peas, drained and rinsed
750 ml vegetable stock
1 teaspoon ground cumin

Preparation

Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
Add the chickpeas, stock and cumin and simmer for 20 minutes.
Blend until smooth and reheat in the pan if needed.
Season with freshly ground black pepper.