Thursday, September 1, 2011
Watercress, Tomato and Chick Pea Soup.
We try to eat something from the garden each day. Sometimes it is just a garnish of herbs or silver beet or eggs from the hens. While weeding the veggie garden yesterday, I came across some Landcress, which is similar to water cress, although stronger in its peppery flavor. I Googled Watercress and found many wonderful recipes on a U.K site that deals just with Watercress. As the weather is still cool , I thought I would try this recipe. I think it will become a family favorite. It makes nearly 8 cups, although the recipe says 4 serves , at 162 calories a serve. It is an ideal partner to the Beer and Cheese Bread. You could replace the watercress with other green leaves, but would need to add the flaked chilli. (see comment in ingredients.)
1 Tablespoon of oil.
2 large cloves of garlic
1/2 to 1 teaspoon of crushed chilli flakes. (only add this if not using Watercress)
2 (397g) tins of chopped tomatoes.
1 tin of Chick Peas, (400g) , drained and rinsed .A few can be saved for garnish.
2 Tablespoons of Tomato Paste.
750mls. water and 4 teaspoons of chicken powder stock. .Juice from 1/2 lemon
1 teaspoon of sugar
Salt and freshly ground black pepper to taste.
Drop 1/4ed onion and garlic on to turning blades. speed 5, until chopped
Scrape down and add oil.
Cook for 4 mins, speed1, at 100.
Add tomatoes and chick peas and zap 20 seconds ,speed 7.Add stock and tomato paste.( I used water and 4 teaspoons of Chicken stock powder)
Zap 20 seconds, speed 9.
Cook 20 mins. 100. speed 2.Add lemon juice.
Chop water cress by hand and add, zap for20 seconds speed 7. ( I held a tea towel over the top)
Serve as is or add sour cream, and/or garnish with reserved Chick Peas and water cress.
Note ....If water cress is heated for more than 5 mins, it loses its bright green color