Roast Carrot & Feta Soup with Crispy Kale

Serves2-3 people
Vegetarians Gluten-free diets
Roast Carrot & Feta Soup with Crispy Kale

Roast a tray full of veg till tender and caramelised and then whizz with vegetable stock to make an easy, low effort soup that's full of rich, earthy flavour. Delicious as it is, but you can add some extra magic with a few mouthwatering toppings – crispy roast kale, tangy feta, nutty pumpkin seeds and a pinch of hot chilli flakes.

1 rating


  • 1 onion
  • 1 celery stick
  • 500g carrots
  • 2 tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves
  • 100g kale
  • 1 lemon
  • 1 vegetable stock cube
  • 2 tbsp pumpkin seeds
  • 30g feta
  • A pinch of dried chilli flakes

Prep: 25 mins | Cook: 30 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the onion. Scrub, trim and roughly chop the celery and carrots – no need to peel the carrots unless you prefer to. Roughly chop the tomatoes. Tumble them all into a roasting tin. Dust over the ground cumin and coriander. Drizzle over a little olive oil and season with salt and pepper. Pop 1 unpeeled garlic clove into the tin. Roast for 30 mins, till all the veg are soft.
2. Meanwhile, pull the soft kale leaves off the tough stems and finely shred them. Pop the shredded leaves in a colander and rinse really well. Shake dry then tip out onto some kitchen towel or a clean tea towel and pat dry. Peel and crush or finely grate 1 garlic clove. Finely grate the zest from the lemon.
3. Scoop the kale, lemon zest and garlic into a mixing bowl and drizzle in a little olive oil. Season with salt and pepper and massage the oil, garlic and lemon zest into the kale for around 1-2 mins till it has wilted. Spread the kale out on a baking tray, making sure it isn't too crowded, and slide into the oven on the shelf below the carrots. Roast for 10 mins, stirring after 5 mins to turn over the kale, till crispy and a little dark at the edges. Set aside.
4. Fill and boil your kettle. Crumble a stock cube into a heatproof jug. Pour in 800ml hot water from the kettle and stir to mix. Tip the pumpkin seeds into a dry frying pan and toast over a medium heat till nutty smelling and popping – this is optional, but it does add an extra layer of flavour to the pumpkin seeds.
5. When the carrots are tender, scoop the veg into a blender, keeping the roast garlic clove back. Squeeze it out of its papery skin and add to the blender. Pour in the vegetable stock and whizz till smooth. No blender? You can combine all the ingredients in a large pan and use a hand-held blender. Add a squeeze of lemon juice to the soup, then taste and add more salt, pepper, lemon juice or a pinch of sugar if you think it needs it.
6. Ladle the soup into warm bowls. Top with the crispy kale. Crumble over the feta and sprinkle over some dried chilli flakes. Top with the pumpkin seeds and serve.
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