Roasted Beetroot and Feta Soup Creamy Roasted Beetroot Soup with Crumbled Feta and Fresh Herbs Ingredients: 4 medium beetroots, peeled and cubed 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 4 cups vegetable broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 1/2 cup crumbled feta cheese 2 tablespoons Greek yogurt or sour cream (optional, for garnish) Fresh dill or parsley, chopped (for garnish) Directions: Preheat the oven to 400°F (200°C). Place the cubed beetroot on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender. In a large saucepan, sauté the onion and garlic over medium heat until soft and fragrant. Add the diced potato, roasted beetroot, cumin, paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft. Use an immersion blender or transfer to a blender to purée the soup until smooth and creamy. Season with salt and pepper. Ladle into bowls and top with crumbled feta, a swirl of Greek yogurt or sour cream, and chopped herbs. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes Kcal: 260 kcal | Servings: 4 servings #beetrootsoup #roastedsoup #vegetarianmeals #comfortfood #fetasoup #souprecipe #colorfulsoups #heartydinner #vegetablesoup #homemadesoup #healthycomfortfood #beetlove #glutenfreeoptions #herbygarnish #cozyeats #soupseason #flavorfulsoups #meatlessmonday #easyhomemeals #veggielovers This Roasted Beetroot and Feta Soup is the perfect blend of earthy sweetness and creamy tang. Topped with fresh herbs and feta—every spoonful is a dream!

Beef and Guinness Stew Hearty Slow-Cooked Beef and Guinness Stout Stew Ingredients: 2 pounds beef chuck, cut into 1-inch cubes Salt and black pepper to taste 3 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, sliced 2 stalks celery, sliced 2 cups Guinness stout beer 2 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dried thyme 2 bay leaves 1 cup frozen peas Fresh parsley, chopped (for garnish) Directions: Season beef cubes with salt and pepper, then toss in flour until coated. Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until deep golden on all sides. Remove and set aside. In the same pot, sauté onions until translucent, about 5 minutes. Add garlic, carrots, and celery, cooking for another 3 minutes. Stir in tomato paste and cook for 1 minute. Pour in the Guinness and beef broth, scraping up browned bits from the bottom of the pot. Return beef to the pot, add Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2½ hours until beef is tender. Stir in frozen peas and cook for another 5 minutes. Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving. Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes Kcal: 420 kcal (per serving) | Servings: 6 servings #beefstew #guinnessstew #slowcookedmeals #comfortfood #irishrecipes #heartydinners #stewseason #classicbeefstew #meatloverrecipes #slowcookermeals #weekendcooking #beefrecipes #guinnessbeer #homemadestew #dinnertimeideas #onepotmeals #comfortfoodlover #irishcuisine #richflavors #warmandcozy 🍲🍺 Cozy up with a bowl of this hearty Beef and Guinness Stew—slow-cooked to perfection with tender beef, rich stout, and savory veggies! Perfect for chilly nights. 🥕🥩