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 lightly caramelised. Add vinegar and sugar. Cook, stirring, 2 mins. Add parsnip, beetroot, garlic, thyme and water. Stir to combine. Cook, covered, on Low 8 hrs.

2 Cool soup 10 mins. Using a stick blender, blend soup until smooth. Season to taste.

3 WHIPPED FETTA Blend or process fetta and yoghurt until smooth. Stir in mint. Season.

4 Serve soup topped with whipped fetta and reserved beetroot leaves, along with seeded pita wedges. Sprinkle with black pepper.