Watercress Soup with Marigolds

Serves 6


Ingredients:

⅔ cup (115g) chickpeas
pinch bicarbonate of soda
3 thyme sprigs
2 tbsp olive oil
1 leek, finely chopped
2 courgettes (zucchini), cubed
1 carrot, sliced
2 tbsp finely chopped parsley
4½ cups (1.25L) chicken stock
115g watercress, finely chopped
3 marigold flowers, to garnish


Method:

• Put chickpeas in a bowl, cover with cold water and soak for 2 hours. Put into a large saucepan with their soaking liquid, bicarbonate of soda and thyme; add water to cover chickpeas by about 10cm. Bring to boil and boil steadily for 10 minutes. Lower heat, cover pan and simmer for 30-40 minutes or until soft. Drain chickpeas and discard thyme.
• In another saucepan, heat the oil. Add leek, courgettes (zucchini), carrot, parsley and chickpeas; cover and cook over gentle heat for 10 minutes to soften vegetables. Pour on chicken stock and simmer for 15-20 minutes until tender. Add watercress. Puree soup in a blender or food processor until smooth. Serve immediately, garnished with marigold petals.