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.
Recipe - Blackrock - Scally's
Roasted Carrot Soup with Feta & Sunflower Seeds
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
50g Butter
5 medium Carrots, chopped in small pieces
1 stick Celery, chopped
200g 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
Ingredients
- 50g butter
- 5 medium carrots, chopped into small pieces
- 1 stick celery, chopped
- 200g 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
Method
- Preheat the oven to 220ËšC.
- Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
- Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven.
- In a large saucepan, over medium heat, melt some butter.
- Add the onion, garlic, chopped celery, and potato. Sauté for 2 minutes, stirring constantly.
- Add the roasted carrot and sunflower seeds.
- Cover with the vegetable stock and bring to the boil.
- Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened.
- Remove from the heat and add almost all the feta, but keep 4 tablespoons to crumble on top when serving.
- Using a handheld blender, blend the soup until smooth. Season well.
- Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds, and black pepper.
- Enjoy while piping hot with some crusty bread.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
SuperValu Celery Import (1 Piece)
€0.99
SuperValu Greek Feta Cheese (200 g)
€1.39€6.95/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
Not Available
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
SuperValu Sunflower Seeds (200 g)
€0.79€3.95/kg
Knorr Vegetable Stock Pot 4 Pack (28 g)
€2.79€24.91/kg
Recipe
Ingredients
- 50g butter
- 5 medium carrots, chopped into small pieces
- 1 stick celery, chopped
- 200g 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
Method
- Preheat the oven to 220ËšC.
- Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
- Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven.
- In a large saucepan, over medium heat, melt some butter.
- Add the onion, garlic, chopped celery, and potato. Sauté for 2 minutes, stirring constantly.
- Add the roasted carrot and sunflower seeds.
- Cover with the vegetable stock and bring to the boil.
- Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened.
- Remove from the heat and add almost all the feta, but keep 4 tablespoons to crumble on top when serving.
- Using a handheld blender, blend the soup until smooth. Season well.
- Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds, and black pepper.
- Enjoy while piping hot with some crusty bread.