Flash carrot soup with feta and couscous

Name: Flash carrot soup with feta and couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Carrots; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 3 TSP Vegetable broth; 7-10 Tbsp mixed cumin, salt, pepper; 80 g Couscous - 2 tablespoons walnut kernels; 3 Stem(s) Mint and parsley; 200 g Feta; 3 TABLESPOONS Lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

vegetarian,Appetizer,hearty,Winter,Soups & Stews,very easy,Soup,Soups,Vegetables,inexpensive

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Carrots
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
3 TSP Vegetable broth
7-10 Tbsp mixed cumin, salt, pepper
80 g Couscous - 2 tablespoons walnut kernels
3 Stem(s) Mint and parsley
200 g Feta
3 TABLESPOONS Lemon juice

Directions

1
Peel, wash and chop the carrots. Peel and chop onion and garlic. Fry everything in oil. Add 1 l water, broth and 1 teaspoon cumin, bring to the boil. Cover and cook for about 10 minutes.
2
Add 50 ml of boiling water to the couscous and 1 pinch of salt and leave to swell for 4-5 minutes. Chop the nuts and mix in. Wash and chop the herbs. Puree the soup with half the feta. Season to taste with salt, pepper and lemon juice.
3
Serve with couscous, remaining crumbled feta and herbs.