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Watercress and Spiced Tomato Soup Recipe: Cook Vegetarian Magazine

Watercress and Spiced Tomato Soup

Serves:
 4
Ready in:
 15 to 30 mins

Eco Friendly Freezes Well Quick Make

Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1/2-1 tsp crushed chilli flakes
  • 2 x 397g cans chopped tomatoes
  • 400g can chickpeas, drained
  • 750ml vegetable stock
  • 2 tbsp tomato purée
  • 100g bag watercress
  • a squeeze of lemon juice
Method
  • 1

    Heat the oil in a large pan, add the onion and sauté for four minutes until soft. Stir in the garlic and chilli and cook for 30 seconds.

  • 2

    Add tomatoes, chickpeas and stock. Purée, stir, then cover and simmer for 10 minutes.

  • 3

    Add the watercress and blend until just smooth. Return to the pan, add the lemon juice and season. Gently reheat to serve.

Watercress and Spiced Tomato Soup Recipe: Cook Vegetarian Magazine

Watercress and Spiced Tomato Soup was taken from COOK VEGETARIAN

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