Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan. Add the onions, beetroot and a pinch of salt and cook for 10 mins, then turn up the heat and add the chilli flakes and 1 tbsp each of the cumin and coriander seeds. Cook until aromatic, then add the vinegar and give everything a good stir. Pour in the stock and bring to the boil, then cover and simmer for 45 mins-1 hr until a knife can be easily inserted into a beetroot wedge; uncover the pan halfway through cooking to reduce the soup.

  • STEP 2

    Meanwhile, make the dukkah. Put the hazelnuts, sesame seeds and the remaining cumin and coriander into a dry frying pan and gently toast until the hazelnuts are golden. Add a pinch of salt and crush with a pestle and mortar (alternatively, use a knife to roughly chop the nuts).

  • STEP 3

    Blitz the soup with a hand blender and season to taste. Divide between four bowls, then top with a swirl of the yogurt and a sprinkling of hazelnut dukkah.

Recipe from Good Food magazine, March 2019

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.14 ratings
Advertisement
Advertisement
Advertisement