Carrot Soup with Feta and Quinoa

Name: Carrot Soup with Feta and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 Tbsp olive oil; 1 red onion, thinly sliced; 2 cloves garlic, finely chopped; 1.2kg carrots, coarsely grated; 1 Tbsp ground cumin; 2 tsp smoked paprika; finely grated zest and juice of 2 lemons; 750ml vegetable stock; 600ml boiling water; 100g quinoa; 300g greek feta, coarsely crumbled; 1 tsp sherry vinegar, or to taste; 1/3 cup coarsely chopped mint; 1/3 cup coarsely chopped italian parsley; extra virgin olive oil to garnish

15 minutes + 25 minutes

Serves 6

Ponsonby Carrot Feta Quinoa Soup Vegetarian Gluten Free

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Ingredients

2 Tbsp olive oil
1 red onion, thinly sliced
2 cloves garlic, finely chopped
1.2kg carrots, coarsely grated
1 Tbsp ground cumin
2 tsp smoked paprika
finely grated zest and juice of 2 lemons
750ml vegetable stock
600ml boiling water
100g quinoa
300g greek feta, coarsely crumbled
1 tsp sherry vinegar, or to taste
1/3 cup coarsely chopped mint
1/3 cup coarsely chopped italian parsley
extra virgin olive oil to garnish

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How to Chop Herbs

Method

1. Heat olive oil in a large saucepan over a medium-high heat. Add onion and garlic and stir occasionally until tender (2-3 minutes).
2. Add carrot, spices and lemon zest and stir occasionally until carrot softens (4-5 minutes).
3. Add stock and water, season to taste and bring to the boil. Reduce heat to medium and simmer for 5-10 minutes.
4. Meanwhile, cook the quinoa in a saucepan of boiling water until tender (10-12 minutes). Drain and set aside in a bowl.
5. Remove soup from heat, add lemon juice and half of the feta. Process with a hand-held blender until smooth, then add vinegar.
6. Ladle into bowls. Top with quinoa, scatter with herbs and remaining feta, drizzle with extra virgin olive oil and serve hot.
Tip: Check your vegetable stock is gluten free or use home made.