Spiced Parsnip, Carrot and Watercress Soup

Watercress is such a superfood, rich in vitamins, minerals and antioxidants, and in this soup it’s added after cooking so that you get the most from it health-wise. You can’t even tell that it’s raw once it’s whizzed up! Enjoy this gently spiced meal in a bowl, with chickpeas making sure protein is covered.   Portions can be frozen for later in the week.
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 2 People
Author: Helen


  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 large carrots chopped
  • 1 parsnip chopped
  • 1 x 400g can chick-peas rinsed and drained
  • 1 teaspoon ground cumin
  • 750 ml vegetable or chicken stock
  • 2 bunches chopped, or 1 supermarket ready-prepared bag, of watercress
  • Salt and pepper to taste


  • Soften the onion in the oil in a saucepan. 
  • Add the carrot and parsnip and cook for a further 5 minutes.
  • Add the cumin, stirring well, and cook for a minute.
  • Add the chick-peas and stock and simmer until the vegetables are soft, 15-20 minutes. 
  • Pour into a blender and add the watercress, blending until smooth.
  • Season to taste.