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Roasted Carrot Soup with Feta & Sunflower SeedsRoasted Carrot Soup with Feta & Sunflower Seeds
Roasted Carrot Soup with Feta & Sunflower Seeds
Roasted Carrot Soup with Feta & Sunflower Seeds
Discover a delicious Roasted Carrot Soup with Feta & Sunflower Seeds recipe. Made with carrots, celery, garlic, and potato, blended with creamy feta and topped with crunchy sunflower seeds. Perfect for a comforting meal with crusty bread.
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Recipe - SuperValu Online
Roasted Carrot Soup with Feta & Sunflower Seeds
Roasted Carrot Soup with Feta & Sunflower Seeds
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
50 g Butter
5 medium Carrots, chopped in small pieces
1 stick Celery, chopped
200 g Feta Cheese
5 cloves Garlic, crushed
1 medium Potato, chopped
1 pinch Salt and Pepper
2 tbsp Sunflower Oil
5 tbsp Sunflower Seeds, plus extra for serving
1 litre Vegetable Stock
Directions
  1. Preheat the oven to 220ËšC.
  2. Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
  3. Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven.
  4. In a large saucepan, over medium heat, melt some butter.
  5. Add the onion, garlic, chopped celery, and potato. Sauté for 2 minutes, stirring constantly.
  6. Add the roasted carrot and sunflower seeds.
  7. Cover with the vegetable stock and bring to the boil.
  8. Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened.
  9. Remove from the heat and add almost all the feta, but keep 4 tablespoons to crumble on top when serving.
  10. Using a handheld blender, blend the soup until smooth. Season well.
  11. Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds, and black pepper.
  12. Enjoy while piping hot with some crusty bread.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
50 g Butter
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
5 medium Carrots, chopped in small pieces
SuperValu Organic Carrots (750 g)
SuperValu Organic Carrots (750 g)
€1.29€1.72/kg
1 stick Celery, chopped
SuperValu Celery Import (1 Piece)
SuperValu Celery Import (1 Piece)
€0.99
200 g Feta Cheese
SuperValu Greek Feta Cheese (200 g)
SuperValu Greek Feta Cheese (200 g)
€1.39€6.95/kg
5 cloves Garlic, crushed
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
1 medium Potato, chopped
SuperValu Irish Rooster Potatoes (1 kg)
SuperValu Irish Rooster Potatoes (1 kg)
Only €2
€2.00€2.00/kg
1 pinch Salt and Pepper
Cape Herb Giant Salt & Black Peppercorn Grinder (310 g)
Cape Herb Giant Salt & Black Peppercorn Grinder (310 g)
€5.99€19.32/kg
2 tbsp Sunflower Oil
SuperValu Sunflower Oil (1 L)
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
5 tbsp Sunflower Seeds, plus extra for serving
SuperValu Sunflower Seeds (200 g)
SuperValu Sunflower Seeds (200 g)
€0.79€3.95/kg
1 litre Vegetable Stock
Kallo Organic Vegetable Stock Cube (66 g)
Kallo Organic Vegetable Stock Cube (66 g)
€2.30€34.85/kg

Directions

  1. Preheat the oven to 220ËšC.
  2. Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
  3. Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven.
  4. In a large saucepan, over medium heat, melt some butter.
  5. Add the onion, garlic, chopped celery, and potato. Sauté for 2 minutes, stirring constantly.
  6. Add the roasted carrot and sunflower seeds.
  7. Cover with the vegetable stock and bring to the boil.
  8. Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened.
  9. Remove from the heat and add almost all the feta, but keep 4 tablespoons to crumble on top when serving.
  10. Using a handheld blender, blend the soup until smooth. Season well.
  11. Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds, and black pepper.
  12. Enjoy while piping hot with some crusty bread.