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Monday, June 25, 2012

Chilled Ginger Carrot Soup and Steak Pitas

A few months ago, we got a new juicer. It's something Mr. B has wanted for awhile so when I saw this beaut on sale at Costco, I brought it on home.The way it demolishes unsuspecting fruits and veggies into colorful, juicy deliciousness is pretty impressive. Aside from juice, you can also make dips and soups. I decided to make a chilled ginger carrot soup to pair with a steak pita sandwich. 
Fresh carroty goodness!
After juicing about 10 carrots and an inch or so of fresh ginger, I scooped in 3/4 cup of plain Greek yogurt and a little salt and whisked until completely incorporated. I also chopped fresh parsley from my garden to use as a garnish.

I covered the soup and popped it in the fridge to chill while I started on the pitas. I seared beef sirloins over high heat in a cast iron skillet to create a nice crust, then turned down the heat and finished them to medium. I sliced up the steak and then added some left over bbq'd potatoes from dinner the night before. The potatoes had sauteed onions cooked with them so I didn't need to add much else for flavor. 

 I topped the beef and potato mixture with feta cheese, chopped tomatoes and fresh spinach then laid them all in a toasty pita!

The finished product!
The soup was refreshing and light, perfect for the hot weather and the pita was savory and tangy. Try it out for a quick, week night meal idea!

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