For the soup:

• 30ml (2 tbsp) olive oil
• 180g diced onion (about 1 large onion)
• 4 garlic cloves, crushed
• 250g peeled and diced carrot
• 250g diced celery
• 30ml (2 tbsp) harissa paste
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground coriander
• 7.5ml (1½ tsp) caraway seeds
• 500g cooked or tinned chickpeas (2 tins, drained)
• salt and pepper
• 1.2 litres vegetable stock
• 100g bulgar wheat

For the creamed feta paste:

• 100g feta, cut into chunks
• 60g crème fraîche
• 15g fresh coriander, roughly chopped
• 15g mint leaves
• pinch of salt

1.) Place the olive oil in a large pot over a medium heat. Add the onion and sauté for 5 minutes, stirring occasionally.

2.) Add the garlic, carrot and celery. Cook for a further 8 minutes.

3.) Add the harissa, cumin, coriander and caraway seeds. Cook for 2 minutes, stirring well to combine. Add the chickpeas and stir gently so that you don’t squash them. Add one teaspoon of salt and some black pepper.

4.) Add the stock, stir and bring to the boil. Reduce the heat and allow to simmer gently for 10 minutes.

5.) While the soup is simmering prepare the bulgar wheat. Rinse the bulgar and place in a small saucepan. Cover generously with cold water and bring to the boil. As soon as bubbles appear take the saucepan off the heat. Drain the bulgar and refresh under cold water. Drain again, then set aside.

6.) To make the feta paste place the feta, crème fraîche, coriander, mint and salt in a food processor. Blitz for a few minutes until well combined and creamy. Set aside in the fridge until serving time.

7.) Add the cooked bulgar to the soup. Check the seasoning, then bring a simmer. Dish into bowls and add a dollop of feta paste to each bowl just before serving.