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Carrot soup with feta and quinoa


Flatbread drizzled with olive oil and toasted in the oven until crisp is a great accompaniment to this soup.

You'll need

2 tbsp olive oil 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped 1.2 kg carrots, coarsely grated 1 tbsp ground cumin 2 tsp smoked paprika Finely grated rind and juice of 2 lemons 750 ml (3 cups) vegetable or chicken stock 100 gm quinoa 300 gm Greek feta, coarsely crumbled 1 tbsp Sherry vinegar, or to taste 1/3 cup each coarsely chopped mint and flat-leaf parsley To serve: extra-virgin olive oil

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (2-3 minutes). Add carrot, spices and lemon rind and stir occasionally until carrot softens (4-5 minutes). Add stock and 600ml boiling water, season to taste and bring to the boil. Reduce heat to medium and simmer until well-flavoured (5-10 minutes).
  • 02
  • Meanwhile, cook quinoa in a saucepan of boiling water until tender (10-12 minutes), then drain and set aside in a bowl.
  • 03
  • Remove soup from heat, add lemon juice and half the feta, process with a hand-held blender until smooth, then add vinegar. Top with quinoa, scatter with herbs and remaining feta, drizzle with exra-virgin olive oil and serve hot.

At A Glance

  • Serves 4 - 6 people
Signature
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It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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