Spicy beet soup pita-tosti

Name: spicy beet soup pita-tosti
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 Red onion; 2 clove garlic; 1 fresh ginger; 1 teaspoon cumin powder (djinten); 100 gram crumbly potato; 500 gram cooked beet; 300 milliliters beef broth from tablet; sour cream; 2 tablespoon olive oil for the pita tosti; 2 Red onion for the pita tosti; 2 twig fresh thyme for the pita tosti; 2 tablespoon balsamic vinegar for the pita tosti; 4 big pita bread for the pita tosti; 1 hand arugula for the pita tosti; 150 gram feta for the pita tosti

Ingredients

Directions

Preheat the oven to 180 ° C. Heat, for the pita-tosti, the oil in a frying pan and fry the onion rings for about 5 minutes.
Add the thyme. Pour in the balsamic vinegar and bring to the boil. Put a lid on the pan and let it simmer for a few minutes.
Moisten the pita breads and bake them in the oven for about 5 minutes. Cut the sandwiches horizontally in half. Cover them with the onions, arugula and feta and put the sandwiches for a few minutes between a sandwich or toaster until the cheese melts a little.
Heat, for the soup, the oil in a large pan and fry the onion for about 5 minutes on a low setting.
Add the garlic, ginger and cumin and fry for a few more minutes.
Add the potato, beetroot and stock and bring to the boil. Let the soup simmer for about 10 minutes and then puree with a hand blender.
Season with salt and pepper. If necessary, garnish with a swirl of sour cream.