Ingredients:
• 200g organic purple carrots (normal will do if needed, sweet potato can be used instead also see picture of green soup)
• ½ cup cooked quinoa
• ½ brown onion
• 2 tsp. coconut oil
• 2-3 cups organic chicken stock
• 1 cup of spinach
• 3 tsp. fetta
• Salt and pepper to taste
Instructions:
1. Preheat the oven to 150°c
2. Place the garlic, still in skin into the oven and bake for 15 minutes.
3. Meanwhile, chop the carrots (I don’t peel mine, extra vitamins, but you can) and boil or steam until tender.
4. Finely chop the onion and sauté on medium heat with the coconut oil until tender.
5. Add the stock, cooked quinoa, salt and pepper and bring to the boil.
6. Add the carrots roast garlic and spinach and take off of the heat.
7. Blend with either a stick blender or a food processor (be careful if it’s still hot!).
8. When serving add the fetta as a garnish.
eternalxlifex 