Carrot Lentil Watercress Soup
Mitchell Platt
This quick and simple winter warmer is another recipe from our customers.
Its simplicity allows quality ingredients to take centre stage. And the cashew cream is a revelation!
It is also perfect for batch cooking. The quantities below are for two people (as a main) or four (as a starter).
Add watercress and blend.
Grate the remaining 2 carrots and add to the soup. Simmer five minutes more to soften the grated carrots.
Blend cashews with half a cup of water to make cashew cream. Add to the soup before serving.
Its simplicity allows quality ingredients to take centre stage. And the cashew cream is a revelation!
It is also perfect for batch cooking. The quantities below are for two people (as a main) or four (as a starter).
🌿 Ingredients
- 1 onion
- 6 medium carrots
- Handful watercress
- 100g organic red lentils
- 1 medium potato
- 2 tbs organic vegan bouillon
- 1 tsp pepper
- 1 tbs turmeric
- 2tbs mixed dried herbs (or fresh coriander)
- 4 tbs nutritional yeast flakes
- Salt to taste
- 100g cashews
🔪 Method
Boil red lentils, chopped onion, 4 chopped carrots and the chopped potato in two pints of water. Add all seasoning and simmer until soft.Add watercress and blend.
Grate the remaining 2 carrots and add to the soup. Simmer five minutes more to soften the grated carrots.
Blend cashews with half a cup of water to make cashew cream. Add to the soup before serving.
