- 0.5 tsp. cinnamon
- 2 tbsp. olive oil
- 100 g sour single cream
- 2 tbsp. butter
- 7 dl vegetable bouillon
- 3 dl water
- 2 tbsp. white flour
- 0.5 cube yeast (approx. 20 g), crumbled
- 1 tsp. coarse sea salt
- 0.5 tbsp. salt
- 250 g wholemeal spelt flour
- 2 tbsp. beetroot shoots
- 180 g feta cheese, crumbled
- 75 g leaf spinach, coarsely chopped
- 1 cooked beets (approx. 150 g), cut into small cubes
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Knead in the spinach and 3/4 of the feta. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until double in size. Roll out the dough on a surface lightly dusted with flour to an oval approx. 2 cm thick, transfer to an oven tray lined with baking paper. Using your fingers, press holes into the surface, drizzle with olive oil and sprinkle with salt.
Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C.
Melt the butter, cook the flour and cinnamon, stirring, for approx. 2 mins. Pour in the stock, bring to the boil, then gently simmer for approx. 15 mins. Stir in the sour half cream, add the beetroot and gently heat. Plate up the soup and garnish with the remaining feta and beetroot sprouts. Serve with the spinach & feta focaccia.
- 2h 40 Preparation/cooking time: ca. 45m + Allow to rise: ca. 90m + Bake: ca. 25m
- Servings For 4 people
- Nutrition 765 Kcal