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6
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Ingredients
| 2 Tbsp | Extra virgin olive oil |
| 1 medium | Onion, thinly sliced |
| 2 | Garlic cloves, finely chopped |
| 1 ⅕ kgs | Carrots, peeled, thinly sliced (Main) |
| 1 Tbsp | Ground cumin |
| 2 tsp | Smoked paprika |
| 2 | Lemons, zested and juiced |
| 1 ½ Ltr | Vegetable stock, or chicken stock |
| 1 cup | Quinoa (Main) |
| 300 g | Feta, coarsely crumbled (Main) |
| ¼ cup | Fresh mint, roughly chopped |
| ¼ cup | Fresh italian parsley, roughly chopped |
| 1 dash | Extra virgin olive oil, to garnish |
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Directions
- 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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