Beetroot Soup with Spinach and Feta Focaccia

2hr 40m
Preparation/cooking time: ca. 45m + Allow to rise: ca. 90m + Bake: ca. 25m

For 4 people

Nutritional Information

Contains 765 Kcal


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

View these products


  • 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.
  • 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.

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home