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.
2
Add Stockpot and 1 litre (1¾ pints) boiling water. Simmer, half covered for 20 minutes.
3
Meanwhile, cook quinoa according to pack instructions, drain and set aside.
4
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.
5
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.
Cook’s Tips
For a spicier soup add a good pinch of chilli powder.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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