Name: Carrot soup with feta and quinoa
Yield: 4 - 6
Ingredients: 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 vegetable or chicken stock (3 cups); 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

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

Ingredients

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 vegetable or chicken stock (3 cups)

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

Main

1.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).

2.Meanwhile, cook quinoa in a saucepan of boiling water until tender (10-12 minutes), then drain and set aside in a bowl.

3.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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz