Directions
- 1Preheat the oven to 360°F (180°C).
- 2Add the feta to a large oven dish or tray.
- 3Add the beetroot, carrots, cauliflower, onions, and garlic to the tray.
- 4Season with cumin, coriander, salt, and pepper.
- 5Spray with olive oil.
- 6Place into the preheated oven and roast for 40 to 45 minutes until soft and lightly caramelized.
- 7Remove the vegetables from the oven once golden and baked.
- 8Transfer the roasted vegetables to a blender.
- 9Squeeze out the roasted garlic into the blender.
- 10Add high-protein stock or chicken bone broth to the blender.
- 11Squeeze the juice from one lemon into the blender.
- 12Add Greek yogurt to the blender for extra protein.
- 13Blend until completely smooth.
- 14Serve the soup hot and crumble some feta over the top.
Ingredients
- 100 g feta
- 200 g beetroot
- 200 g carrots
- 200 g cauliflower
- 200 g onions
- 1 small bulb garlic
- cumin
- coriander
- salt
- pepper
- olive oil
- 800 ml chicken bone broth
- 1 lemon
- 300 g Greek yogurt
Equipment
ovenlarge oven dishtrayblender
Tips
- You can blend the soup as is, or add extra protein with high-protein yogurt or tofu.
- This recipe yields four servings, suitable for dinner or a healthy snack.
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