Carrot, Cumin & Quinoa Soup with Feta and Toasted Pumpkin Seeds


This is a delicious soup that has the advantage of some extra protein in it from the quinoa. It's filling, healthy and has a great texture.


Serves 3-4

You will need:

Olive oil

100g quinoa

1/2 onion, sliced

1garlic cloves, crushed

500g organic carrots, chopped

1 tsp ground cumin

1 tsp hot smoked paprika

½ tsp chili powder

1 litre of hot veg stock

100g feta cheese, crumbled

2 tbsps pumpkin seeds, dry roasted in a heavy frying pan

Some torn leaves of fresh coriander if you have some


Method

Warm through 2 tablespoons of olive oil and then add the onion and garlic. Temper them slowly; do not burn them, you don’t want any bitter tastes here. After about 5 minutes of slowly stirring, add the cumin, paprika and chili, a splash of stock and then add the carrots. Stir, then add the rest of the stock along with about 500ml of boiling water from the kettle.


Cook the quinoa separately, in boiling water, for about 8 minutes and then drain and set aside. Let the soup bubble for about 10 minutes. Meanwhile, lightly toast the pumpkin seeds in heavy frying pan, taking great care not to burn them. They will start to pop and splutter – that’s the time to stick a lid on them and turn the heat right down, then off.


Use a hand blender to blitz the soup when the carrots are tender, adding a bit more water if it’s too thick. Check the seasoning, then add the quinoa and stir gently. Ladle into warm bowls and crumble on the feta, sprinkle on the seeds and garnish with coriander and a grind of black pepper. Eat with rough oatcakes and strong cheddar cheese. Amazing.