Moroccan Beet Soup

4 tbsp olive oil

1/2 large yellow onion, sliced

2 garlic cloves, sliced

1 tsp cumin seeds

11/2 pounds beets (about 6 medium beets) peeled and cubed

1 large potato, peeled and cubed

4 1/2 cups veggie stock

3 tbsp red wine vingar

1 bunch small bunch parsley, roughly chopped

Sea Salt

1cup greek yogurt (thin with a little milk so that it’s runny)

Heat the oil in a large, heavy saucepan and add the onion. Turn down to low and fry forabout 10 minutes until the onion is slightly browned.

Add the cumin seeds and the garlic and fry for a further 2 minutes. Add the beets and potato, followed by the broth. Simmer for 20 minutes or until the cubes of potato are completely soft. Remove from heat and stir in half of the parsley and the vinegar, and 2 tsp sea salt. Transfer to a food processor and blend until smooth. Return to saucepan, and heat until very warm just prior to serving.

Moroccan Beet Soup

I love to cook with beets whenever I can because they are so incredibly nourishing. I grate them, juice them, roast them, but what I haven’t done for a while, is prepare a really good beet soup. This recipe is exquisite because of the subtle flavors and beautiful velvety texture. You will fall in love with it.

4 tbsp olive oil

1/2 large yellow onion, sliced

2 garlic cloves, sliced

1 tsp cumin seeds

11/2 pounds beets (about 6 medium beets) peeled and cubed

1 large potato, peeled and cubed

4 1/2 cups veggie stock

3 tbsp red wine vingar

1 bunch small bunch parsley, roughly chopped

Sea Salt

1cup greek yogurt (thin with a little milk so that it’s runny)

Heat the oil in a large, heavy saucepan and add the onion. Turn down to low and fry forabout 10 minutes until the onion is slightly browned.

Add the cumin seeds and the garlic and fry for a further 2 minutes. Add the beets and potato, followed by the broth. Simmer for 20 minutes or until the cubes of potato are completely soft. Remove from heat and stir in half of the parsley and the vinegar, and 2 tsp sea salt. Transfer to a food processor and blend until smooth. Return to saucepan, and heat until very warm just prior to serving.

 

Serve in warmed bowls, and top with a generous drizzle of yogurt, a sprinkle of parsley and a few drops of good quality olive oil.

Athena Panini

I had to think of a fancy name for my absolute favorite sandwich of the moment. It’s essentially a Medittaranean sandwich, made with creamy goat cheese and marinated veggies.

I recently invested in a great little panini griddle, and I use it all the time because my daughter is obsessed with grilled sandwiches. But, I wanted to create a healthy vegetarian panini, which isn’t always easy because you obviously don’t want to fill a warm sandwich with lettuce or cucumber. However, marinated veggies are perfect in a panini.

I used a really creamy goat cheese (I only eat goat and sheep cheeses because they are easier to digest,) and I used marinated red bell peppers and marinated artichokes. I sometimes add pitted and halved black olives, too.

They key is really good bread. For this sandwich, I used an amazing Olive Sourdough loaf. I also slather the outside of the bread (the side that comes into contact with the griddle,) with olive oil.

I served my sandwich with a lightly dressed spinach salad.