This recipe is packed full of the immune boosting vitamins and minerals from carrots and quinoa, with the added benefit of a good hit of protein to keep you fuller for longer... and it's full of delicious flavours from carrot, zaatar, coriander and mint!
30 Minutes. Vegetarian. Just 419cal Per Serve
1 brown onion
1 clove of garlic
1.5 tablespoons Sami’s zaatar spice
1 natural vegetable stock cube
1/4 cup quinoa
60g Australian feta
2 sprigs of coriander
2 sprigs of mint
(olive oil, butter, salt & pepper not included)
Prepare vegetables & stock
Fill kettle with water and boil. In a jug, add the stock cube and 600ml of boiled water. Stir to dissolve. Peel and grate carrots, finely dice onion and garlic.
Using absorption method, place quinoa in a saucepan and cover with 3/4 cup of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Keep an eye on this as the water will absorb quickly. Cover pot, remove from heat and set aside for a minimum of 15 minutes.
While quinoa is cooking, heat large saucepan over medium-high heat with enough olive oil to cover the base. Add onion, garlic and sauté until translucent (2-3 minutes). Add carrot, ¾ of the zaatar spice and stir occasionally until carrot softens and the spices have cooked into the veg (4-5 minutes). Add stock, salt, pepper and bring to the boil. Reduce heat to a simmer, cover and cook for a further 10 minutes. Remove soup from heat, add the juice of half the lemon provided. Blitz with a blender or mash until smooth.
Toast flat bread
While soup is cooking, heat a large non stick pan. Lightly oil each side of the flat bread and dust with the remaining zaatar spice and place in a pan to toast. Remove and cut into wedges.
Laddle soup into bowls, top with quinoa, scatter with roughly chopped herbs and crumbled feta. Drizzle with olive oil. Serve with crispy flatbread and a wedge of lemon.
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