Watercress, carrot and chickpea soup

1 small onion, chopped
250g carrots, chopped
1 bunch fresh watercress
1 can drained chick peas
1 pint stock, fresh or preferably organic yeast free vegetable bouillon (available in supermarkets)
1 teaspoon ground cumin
olive oil

Heat 1 tablespoon of olive oil in a large saucepan and soften the onion. Add the chopped carrots and cook for 5 mins.
Chop the watercress straight into the pan, stalks and all - this is easily done with scissors. Stir well until the watercress is mixed in and starting to wilt. Add the drained chick-peas, stock and cumin and simmer gently for 20 mins or until the carrots are cooked.

Blend the soup in a processor until smooth. Serve.
This soup is from the Food Doctor Diet Book by Ian Marber. It is easy, tasty and perfectly balanced. If you are very hungry, serve with some extra protein, such as cooked chopped chicken or flaked fish or i often add a tablespoon of greek yogurt and some homemade pesto (recipe also available - see here) It is a perfect lunch and easily transportable in a wide necked flask.