Fragrant orange, sweet carrot and tangy feta cheese combine in this simple, warming soup. Accompany with tapenade toasts for a touch of luxury.
The soup can be made in advance and chilled for up to three days. Add the feta just before serving. Or you can freeze it. Prepare to the beginning of step 4, add the diced vegetables and then cool quickly. Pour into a freezerproof container and freeze for up to a month.
If time is short, you can omit the processing at step 3 – the soup can be served as a simpler, country-style chunky version.
Parsnip, lemon and thyme soup Make the soup with 4 parsnips instead of carrots, and fry them with the onion and garlic at step 1. Replace the orange juice with the juice of 1/2 lemon, and the tarragon with chopped fresh thyme leaves. Cook up to step 3, then tip the whole quantity into the food processor or blender and process until smooth. Season, then return to the pan and stir in 100g reduced-fat soft cheese until melted. Omit the feta cheese. Sprinkle with chopped thyme to serve.