Watercress, Spiced Tomato and ChickPea Soup
Get a taste of summer with these delicious recipes using one of nature’s great superfoods.
What you'll need
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
½-1tsp crushed flaked chilli
2 (397g) cans chopped tomatoes
1 (400g) can chickpeas, drained (with a few reserved for garnish)
750ml vegetable stock
2 tbsp tomato puree
100g bag watercress
Squeeze of lemon juice
Salt and freshly ground black pepper
Heat the oil in a large pan, add the onion and saute for four minutes until soft. Stir in the garlic and chilli and cook for 30 seconds.
Add the tomatoes, chickpeas, stock and puree, stir well and bring to the boil, cover and simmer for 10 mins.
Transfer to food processor, add the watercress, then blend until just smooth. Return to the pan, add the lemon juice, then season to taste. Gently reheat then serve in bowls. Decorate with the reserved chickpeas and more watercress if desired.