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

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.