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Smoky Carrot Soup with Quinoa Feta
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
4 servings
Prep Time
40 minutes
Calories
185
A delicious Smoky Carrot Soup with Quinoa Feta recipe taken from the Dairy Diary.
Ingredients
- Vegetable oil 1 tbsp
- Onion 1 small, peeled and chopped
- Sweet smoked paprika 3 good tsp
- Carrots 500g (1lb 2oz), peeled
- Vegetable Stockpot 1
- Three colour quinoa 50g (2oz)
- Feta cheese 110g (4oz)
- Mint leaves a good handful
- Balsamic vinegar for drizzling
Directions
- Heat oil with onion and spices in a large pan. Cover and fry gently for 5 minutes while you coarsely grate carrots and add to pan. Cook, stirring occasionally, for a few minutes.
Add Stockpot and 1 litre (1¾ pints) boiling water. Simmer, half covered for 20 minutes.
- Meanwhile, cook quinoa according to pack instructions, drain and set aside.
- Whizz soup in pan using a hand-held stick blender and season to taste. It should be thickish but add boiling water to thin it down if you prefer.
- Ladle soup into bowls, spoon a portion of quinoa in middle and crumble Feta on top. Tear mint leaves over, drizzle with vinegar and season with black pepper.
Nutrition
Calories 185, Fat 10.2 grams, Saturated Fat 4.2 grams
