Carrot Soup and Butternut Squash, Beetroot, Chickpea & Feta Salad


Today’s dinner was Soup & Salad.  I used some chicken stock for the soup so it’s not vegetarian but there is no meat used.  I try to make dinner without any or with very little meat once or twice a week.


The soup is one of my favourite – carrot soup with curry flavour.  I used cumin, coriander & turmeric as well as onion, garlic and ginger to flavour the carrot.  This soup always comes out nice.


I was planning to try the gluten free pizza that I learned yesterday but I wasn’t able to find gluten free flour so changed the menu.





The salad is what I learned at yesterday’s cooking class – “Roasted Butternut, Beetroot, Chickpea & Feta Salad with Fresh Mint, Dill & Pomegranate.  I didn’t want to buy another bottle of speciality vinegar that was used yesterday so I used Sushi-vinegar instead for marinading the beet and it worked fine.


I imagine that there are many men who wouldn’t be happy with this sort of meal, specially Japanese men, but my husband enjoys salads specially if it’s a little unusual so he seemed to enjoy this one.  It makes you feel good knowing it’s quite a healthy salad, too.





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