BEETROOT & ONION SOUP WITH WHIPPED FETTA
SERVES 6 PREP + COOK 8½ HOURS
• 1 tbsp olive oil • 2 large brown onions (400g), sliced thinly • ¼ cup (60ml) balsamic vinegar • 2 tbsp brown sugar • 4 medium parsnips (1kg), unpeeled, scrubbed, chopped coarsely • 1kg baby beetroots, trimmed, unpeeled, scrubbed, chopped coarsely, small leaves reserved • 2 cloves garlic, crushed • 4 sprigs fresh thyme • 1 litre (4 cups) water • seeded pita wedges, to serve (see recipe on p47) WHIPPED FETTA
• 180g Persian fetta, drained (see tip) • ¹/3 cup (95g) no-fat Greek-style yoghurt • 2 tbsp finely chopped fresh mint 1 Heat oil in a 4.5-litre (18-cup) slow cooker on saute (Medium) setting. Cook onion, stirring, 15 mins or until softened and…
