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Carrot soup with feta and quinoa

Alice Storey & Emma Knowles
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/4 kg

Carrots

2

Garlic cloves

1/3 cup

Mint and flat-leaf parsley

1

Of 2 lemons, rind and juice

1

Spanish onion

750 milliliters

Vegetable or chicken stock

100 g

Quinoa

2 tsp

Paprika, smoked

2 tbsp

Olive oil

1 tbsp

Sherry vinegar

1 tbsp

Cumin, ground

300 g

Greek feta