Easy recipe Carrot And Watercress Soup Recipe

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about one tablespoon olive oil seven hundred and fiftyg carrots, peeled, roughly chopped about two garlic cloves, crushed about one litre (about four cups) Campbells Real Stock Vegetable about one bunch (about two hundredg) watercress, leaves picked, washed, dried Wholegrain bread (Recipes by ingridients bread) rolls, to serveStep about one Heat the oil in a large saucepan over a medium heat. Add the carrots and garlic and cook, stirring often, for three-about four minutes or until the garlic is light golden. Carrot And Watercress Soup Recipe. Add the stock and about two cups (five hundredml) water. Carrot And Watercress Soup Recipe. Bring to the boil. Carrot And Watercress Soup Recipe. Reduce heat and simmer, partially covered, for twenty-about twenty-five minutes or until the carrots are very tender. Carrot And Watercress Soup Recipe. Step about two Remove the pan from the heat and stir in the watercress. Set aside for fifteen minutes to cool slightly. Step three In batches, process in a food processor until almost smooth. Ladel into bowls and serve with the bread (Recipes by ingridients bread) rolls.. Carrot And Watercress Soup Recipe.