Quite an easy and quick soup to make, the cumin is an interesting addition...
800g carrot, 1 onion, 1 clove garlic, 2 tablespoons oil, 3 tsp vegetable soup, cumin, salt, pepper, 80 g couscous, 2 tablespoons shelled walnut, 3 stems of mint and parsley, 200g feta, 3 tablespoons lemon juice
Peel carrots, wash, cut into small pieces. Peel the onion and garlic, chop. Fry everything in oil. Add 1 liter of water, broth and 1 teaspoon cumin, bring it to boil. Cover and cook for about 10 minutes.
Make the couscous with a pinch of salt and 50 ml of boiling water, let soak for 4-5 minutes. Chop the nuts, mix them with the couscous. Chop the herbs. Puree the soup with half feta. Season with salt, pepper and lemon juice. Serve with couscous, crumbled feta and remaining herbs.
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