Carrot and Saffron Soup

Fiona Kirk Carrot and Saffron Soup.jpeg

(makes 4 servings)


10-12 saffron threads soaked in a small cup of water
2 tablespoons light olive oil
450g carrots, peeled and diced
1 large onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 level teaspoon ground cumin
2 level teaspoons ground coriander
1 litre chicken or vegetable stock
Sea salt and freshly ground black pepper
A good squeeze of fresh orange juice
1 level teaspoon whole cumin seeds (optional)
1 small carton low fat creme fraiche (optional)


  • Warm the oil in a large pan, add the carrots, onion and garlic and saute gently until they begin to soften (donʼt let them brown). Add the ground cumin and coriander and cook, stirring for a couple of minutes, add the strained saffron liquor and the stock and bring slowly to the boil.
  • Reduce the heat and simmer, uncovered for 30 minutes or until the carrots are tender. Transfer to a liquidiser and blitz thoroughly until the soup is very smooth and frothy. Pass through a sieve before returning to a clean pot. Heat through, check the seasoning and add the orange juice.
  • To serve, dry-fry the cumin seeds briefly in a pan until they begin to pop, ladle the soup into bowls, top each with a good dollop of creme fraiche, if using and scatter over the roasted cumin seeds.

Quinoa Vegetable Bowl

quinoa vegetable bowl reduced.jpeg


(makes 1 serving)

  • 50g quinoa, cooked according to package instructions
  • 4 florets broccoli, finely chopped
  • ½ small red onion, peeled and very finely diced
  • 1 small carrot, scrubbed and roughly grated
  • 1 tablespoon coriander leaves, roughly chopped
  • 2 spring onions, very finely sliced
  • 1 tablespoon fresh peanuts, chopped or roughly crushed

For the Dressing

  • Zest and juice of half a lime
  • ½ teaspoon sesame seeds
  • ½ tablespoon tamari or light soy sauce
  • ½ tablespoon sesame oil
  • ½ tablespoon rice wine vinegar
  • 1 clove garlic, peeled and minced/grated
  • 2cm piece fresh ginger, peeled and minced/grated


  • In a large bowl toss the cooked quinoa, broccoli, red onion, carrot, coriander, spring onions and peanuts together. Mix until combined.
  • In a small bowl combine dressing ingredients. Pour the dressing over the whole lot and mix until all the ingredients are well coated.
  • This is such a quick, tasty and protein-rich salad which you can happily mess around with dependent on your tastes and what’s in stock. I have tried calves liver, shiitake mushrooms and blue cheese plus duck breast, dried cherries and mozzarella with good results - experiment!