Spring Veggie & chickpea soup with cheese toasts

By crazycook

Ingredients

• For toasts:
• 4 oz sugar snap peas thinly sliced in the bias
• 2 carrots cut into 1/8 " rounds
• sea salt and fresh ground pepper
• 1 c canned chickpeas , drained and rinsed
• 1 c watercress, lg stems discarded
• 1/4 basil thinly sliced into ribbons
• 1/4 c plus 3 T low fat cottage cheese
• 1/4 c soft goat cheese ( 2 oz)
• 2 scallions, thinly sliced
• 4 thin slices whole wheat baguette or bread toasted

Preparation

Step 1

1.Make the soup: Bring veggie stock to a gentle simmer in a medium saucepan. add sugar snap peas & carrots, & simmer for 1 minute. remove from heat & season with 1 1/2 t salt & pepper.. Stir in chickpeas, watercress & basil.

2. make the toasts: stir together cheeses & scallions. Spread onto toast & sprinkle with pepper.