Carrot and feta soup
( SERVES 6 )
|2 Tbsp||Extra virgin olive oil|
|1 medium||Onion, thinly sliced|
|2||Garlic cloves, finely chopped|
|1.2 kgs||Carrots, peeled, thinly sliced|
|1 Tbsp||Ground cumin|
|2 tsp||Smoked paprika|
|2||Lemons, zested and juiced|
|1½ Ltr||Vegetable stock, or chicken stock|
|300 g||Feta, coarsely crumbled|
|¼ cup||Fresh mint, roughly chopped|
|¼ cup||Fresh italian parsley, roughly chopped|
|1 dash||Extra virgin olive oil, to garnish|
- Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and sauté (stir-fry) for 2-3 minutes until tender. Add carrot, cumin, paprika and zest and continue cooking over medium heat for 4-5 minutes. Add stock and bring to the boil. Reduce heat to medium and simmer until carrots are soft enough to purée when blending, about 8-10 minutes.
- Meanwhile, cook quinoa in a saucepan with 2 cups boiling water for 10-12 minutes until tender. Drain and set aside in a bowl.
- Remove soup from heat and add lemon juice, 3/4 the quinoa and half the feta. Blend in batches and process until smooth, transferring to a saucepan as you go so soup is ready for reheating prior to serving. Season to taste with salt and pepper.
- Reheat soup, ladle into bowls and top with remaining quinoa. Scatter over mint, parsley and remaining feta, drizzle with extra virgin olive oil and serve.
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