Carrot & zaatar soup with beet houmous and goat’s cheese bagels

Name: Carrot & zaatar soup with beet houmous and goat’s cheese bagels
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 Fitzgeralds Multiseed & Cereal Bagels; 160 g roasted beetroot & mint houmous; 60 g British soft goat's cheese; 1 pack/s No.1 Microgreens Trio, or cress

This bung-it-all-in soup offers a cosy interlude to your day at the desk, requires zero chopping and tots up lots of plant varieties when paired with a veg-filled bagel.

5 out of 5 stars(1) Rate this recipe

Vegetarian16 plant varieties

Serves4
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 Fitzgeralds Multiseed & Cereal Bagels
160g roasted beetroot & mint houmous
60g British soft goat's cheese
1 pack/s No.1 Microgreens Trio, or cress

For the soup

2 tbsp extra virgin olive oil, plus 4 tsp
125g frozen Cooks’ Ingredients Diced Onions
2 clove/s garlic, whole, bashed
½ x 900g pack frozen Essential Sliced Carrots
1½ tsp zaatar, plus extra to serve
400ml vegetable stock, made with 1 stock pot
150ml semi-skimmed milk

Warm 2 tbsp oil in a wide casserole or large saucepan over a gentle heat, then add the onions, garlic, carrots and 1 tsp zaatar. Season generously and sweat for 10 minutes, covered with a lid, stirring occasionally.
Pour in 200ml stock and the milk, then bring to a boil, cover and simmer for 5 minutes until the carrots are tender.
Meanwhile, toast the bagels, spread the cut sides with houmous, dot the bottom halves with the goat’s cheese and snip over the microgreens, using some of each type. Season with black pepper and sandwich together.
Blend the soup until smooth (a jug blender works best, or use a stick blender), return to the pan and loosen with the remaining stock. Simmer, check the seasoning, then serve in bowls, drizzled with the remaining oil and sprinkled with the remaining zaatar, with the bagels alongside.

Cook’s tip

Add another zip of flavour with a squeeze of lemon, if you like. To serve one, cool, then cover and chill half the soup for up to 3 days, heating until piping hot before serving. Prepare the bagels fresh, as you need them.

Typical values per serving when made using specific products in recipe