Watercress, Carrot and Turmeric Soup | The Vegan Society
Serves 4 Prep time: 15 minutes Cooking time: 20 minutes
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Stove
- Ladle
- Pitcher
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Skillet
- Toaster
- Serving bowl
Ingredients
- 2 tbsp rapeseed oil or vegetable oil
- 1 large onion, diced
- 3 large carrots, peeled and chopped
- 1 clove garlic, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp grated fresh turmeric (or use 1 tsp ground turmeric)
- 1 litre hot vegetable stock
- 1 x 85 g watercress
- Salt
- pepper
- Small handful pumpkin seeds, toasted
- 50 ml dairy free yoghurt alternative
- 4 pitta breads
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