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Spicy beet soup pita-tosti
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Ingredients
Directions
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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.
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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.
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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.
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Heat, for the soup, the oil in a large pan and fry the onion for about 5 minutes on a low setting.
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Add the garlic, ginger and cumin and fry for a few more minutes.
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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.
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Season with salt and pepper. If necessary, garnish with a swirl of sour cream.
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Nutrition
440Calories
Sodium0% DV0g
Fat25% DV16g
Protein30% DV15g
Carbs18% DV55g
Fiber0% DV0g
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