Garbanzo and Watercress Soup

Name: Garbanzo and Watercress Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 carrots (1/2 lb. total); 2 kilograms cans each) reduced-sodium garbanzos; 4 cloves garlic; 1 teaspoon extra-virgin olive oil; 340 grams onion; 8 servings Salt and pepper; 2 liters fat-skimmed chicken or vegetable broth; 113 grams watercress

Need Head to the store and pick up vegetable broth, onion, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel and chop onion, carrots, and garlic. In a 4- to 5-quart nonstick pan over high heat, stir vegetables in olive oil until onion is limp, 4 to 5 minutes.

Ingredients you will need

Vegetable

Olive Oil

Carrot

Garlic

Onion

Equipment you will use

Frying Pan

Drain and rinse garbanzos.

Ingredients you will need

Chickpeas

Add garbanzos and broth to pan. Cover and bring to a boil; reduce heat to low and simmer until carrots are tender when pierced, 5 to 7 minutes.

Ingredients you will need

Chickpeas

Carrot

Broth

Equipment you will use

Frying Pan

Meanwhile, remove and discard any yellow or wilted leaves from watercress; rinse and drain watercress. Pluck off about 2 cups tender sprigs (about 3 in. long). Chop enough remaining watercress, including stems, to make about 1/2 cup; reserve remainder for another use or discard.

Ingredients you will need

Watercress

Working in batches, whirl all but 4 1/2 cups garbanzo mixture in a blender until smooth, holding lid down with a towel. Return pure to pan with remaining garbanzo mixture.

Equipment you will use

Blender