Carrot Lentil Watercress Soup

⁠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).
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🌿 Ingredients

• 1 onion
• 6 medium carrots
• Handful watercress 
• 100g organic red lentils 
• 1 medium potato
• 2 tbsp organic vegan bouillon 
• 1 tsp pepper
• 1 tsp turmeric
• 2 tbsp mixed dried herbs (or fresh coriander)
• 4 tbs nutritional yeast flakes
  
• 100g cashews

🔪 Method

Dice the onion, four carrots and potato and boil with red lentils in two pints of water. Add all seasoning and simmer until soft.

Add watercress and blend.

Grate the remaining two 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.