Watercress and Spiced Tomato Soup
Serves: 4 Ready in: 15 to 30 mins
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
- 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.
- Add tomatoes, chickpeas and stock. Purée, stir, then cover and simmer for 10 minutes.
- Add the watercress and blend until just smooth. Return to the pan, add the lemon juice and season. Gently reheat to serve.