Carrot soup with quinoa and feta

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes

Serves: 6


2 tbsp olive oil

1 red onion, sliced

2 garlic cloves, crushed

1kg essential Waitrose carrots, coarsely grated or sliced

1 tbsp ground cumin

2 tsp hot smoked paprika

1⁄4-1⁄2 tsp mild chilli powder, to taste

1 litre fresh vegetable stock

100g quinoa

1 tbsp sherry vinegar, plus extra to serve

handful roughly chopped mint and flat leaf parsley leaves

100g essential Waitrose feta, crumbled


1. Heat the oil in a large saucepan over a medium heat, add the onion and garlic and fry gently for 2-3 minutes. Add the carrots, then the spices, and fry for 4-5 minutes, stirring occasionally, until golden. Add the stock and 500ml boiling water, season and simmer for 10 minutes.

2. Meanwhile, cook the quinoa according to pack instructions; drain and set aside.

3. Take the soup off the heat and blend with the vinegar until smooth. Ladle into bowls; top with the quinoa, herbs and feta. Drizzle with more vinegar to serve.