Beetroot Soup with Spinach Feta Focaccia


Total time: 2hr 40m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 765 Kcal


Ingredients

  • Focaccia
  • 250 g white flour
  • 250 g wholemeal spelt flour
  • 0.5 tbsp. salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp. olive oil
  • 3 dl Water
  • 180 g feta cheese, crumbled
  • 75 g spinach leaves, coarsely chopped
  • 1 tsp. coarse sea salt
  • Soup
  • 2 tbsp. butter
  • 2 tbsp. white flour
  • 0.5 tsp. cinnamon
  • 7 dl vegetable bouillon
  • 1 cooked beets (approx. 150 g), cut into small cubes
  • 2 tbsp. beet shoots
  • 100 g sour single cream

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Instructions

  • Focaccia

    Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Knead in the spinach and 3/4 of the feta. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until double in size. Roll out the dough on a surface lightly dusted with flour to an oval approx. 2 cm thick, transfer to an oven tray lined with baking paper. Using your fingers, press holes into the surface, drizzle with olive oil and sprinkle with salt. Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C.
  • Soup

    Melt the butter, cook the flour and cinnamon, stirring, for approx. 2 mins. Pour in the stock, bring to the boil, then gently simmer for approx. 15 mins. Stir in the sour half cream, add the beetroot and gently heat. Plate up the soup and garnish with the remaining feta and beetroot sprouts. Serve with the spinach & feta focaccia.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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