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Spicy beet soup pita-tosti
 
 
4 ServingsPTM30 min

Spicy beet soup pita-tosti


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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Heat, for the soup, the oil in a large pan and fry the onion for about 5 minutes on a low setting.
  5. Add the garlic, ginger and cumin and fry for a few more minutes.
  6. 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.
  7. 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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