High Protein Roasted Beetroot & Feta Soup

40 mins
Serves 4
instagram.com

Directions

  1. 1Preheat the oven to 360°F (180°C).
  2. 2Preheat the oven to 360°F (180°C).
  3. 3Preheat the oven to 360°F (180°C).
  4. 4Add the feta to a large oven dish or tray.
  5. 5Add the feta to a large oven dish or tray.
  6. 6Add the feta to a large oven dish or tray.
  7. 7Add the beetroot, carrots, cauliflower, onions, and garlic to the tray.
  8. 8Add the beetroot, carrots, cauliflower, onions, and garlic to the tray.
  9. 9Add the beetroot, carrots, cauliflower, onions, and garlic to the tray.
  10. 10Season with cumin, coriander, salt, and pepper.
  11. 11Season with cumin, coriander, salt, and pepper.
  12. 12Season with cumin, coriander, salt, and pepper.
  13. 13Spray with olive oil.
  14. 14Spray with olive oil.
  15. 15Spray with olive oil.
  16. 16Place into the preheated oven and roast for 40 to 45 minutes until soft and lightly caramelized.
  17. 17Place into the preheated oven and roast for 40 to 45 minutes until soft and lightly caramelized.
  18. 18Place into the preheated oven and roast for 40 to 45 minutes until soft and lightly caramelized.
  19. 19Remove the vegetables from the oven once golden and baked.
  20. 20Remove the vegetables from the oven once golden and baked.
  21. 21Remove the vegetables from the oven once golden and baked.
  22. 22Transfer the roasted vegetables to a blender.
  23. 23Transfer the roasted vegetables to a blender.
  24. 24Transfer the roasted vegetables to a blender.
  25. 25Squeeze out the roasted garlic into the blender.
  26. 26Squeeze out the roasted garlic into the blender.
  27. 27Squeeze out the roasted garlic into the blender.
  28. 28Add high-protein stock or chicken bone broth to the blender.
  29. 29Add high-protein stock or chicken bone broth to the blender.
  30. 30Add high-protein stock or chicken bone broth to the blender.
  31. 31Squeeze the juice from one lemon into the blender.
  32. 32Squeeze the juice from one lemon into the blender.
  33. 33Squeeze the juice from one lemon into the blender.
  34. 34Add Greek yogurt to the blender for extra protein.
  35. 35Add Greek yogurt to the blender for extra protein.
  36. 36Add Greek yogurt to the blender for extra protein.
  37. 37Blend until completely smooth.
  38. 38Blend until completely smooth.
  39. 39Blend until completely smooth.
  40. 40Serve the soup hot and crumble some feta over the top.
  41. 41Serve the soup hot and crumble some feta over the top.
  42. 42Serve the soup hot and crumble some feta over the top.

Ingredients

  • 100 g feta
  • 100 g feta
  • 100 g feta
  • 200 g beetroot
  • 200 g beetroot
  • 200 g beetroot
  • 200 g carrots
  • 200 g carrots
  • 200 g carrots
  • 200 g cauliflower
  • 200 g cauliflower
  • 200 g cauliflower
  • 200 g onions
  • 200 g onions
  • 200 g onions
  • 1 small bulb garlic
  • 1 small bulb garlic
  • 1 small bulb garlic
  • cumin
  • cumin
  • cumin
  • coriander
  • coriander
  • coriander
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • olive oil
  • olive oil
  • olive oil
  • 800 ml chicken bone broth
  • 800 ml chicken bone broth
  • 800 ml chicken bone broth
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 300 g Greek yogurt
  • 300 g Greek yogurt
  • 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.