Carrot soup with quinoa and feta

Step by Step

Step 1

Heat the oil in a large saucepan over a medium heat, add the onion and garlic and fry gently for 2-3 minutes. Add the carrots, then the spices, and fry for 4-5 minutes, stirring occasionally, until golden. Add the stock and 500ml boiling water, season and simmer for 10 minutes.

Step 2

Meanwhile, cook the quinoa according to pack instructions; drain and set aside.

Step 3

Take the soup off the heat and blend with the vinegar until smooth. Ladle into bowls; top with the quinoa, herbs and feta. Drizzle with more vinegar to serve.

Ingredient

Olive oil

2 tbsp 1 fl. ozs
Red onion

1 1
Ground cumin

1 tbsp 0.5 fl. ozs
Garlic cloves

2 2
Sherry vinegar

1 tbsp 0.5 fl. ozs
Mild chilli powder

0.5 tsp 0.5 tsp
Hot smoked paprika

2 tsp 2 tsp
Essential waitrose feta

100 grams 0.22 lbs
Quinoa

100 grams 0.22 lbs
Fresh vegetable stock

1 litre/s 1 litre/s
Essential waitrose carrots

1 kilos 1 kilos
Roughly chopped mint leaves

0.5 handful 0.5 handful
Roughly chopped flat leaf parsley leaves

0.5 handful 0.5 handful

Carrot soup with quinoa and feta

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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