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Beetroot soup with yogurt in bowl

Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal332
fat17g
saturates3g
carbs28g
sugars24g
fibre10g
protein10g
salt0.9g
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Ingredients

  • 2 tbsp olive oil
  • 2 red onions , cut into wedges
  • 1kg raw beetroot , peeled and cut into wedges
  • 1 tsp chilli flakes
  • 1 tbsp cumin seeds , plus 1 tsp
  • 1 ½ tbsp coriander seeds
  • 1 tbsp red wine vinegar
  • 1.2l vegetable stock (we used Bouillon)
  • 30g hazelnuts
  • 1 tbsp sesame seeds
  • 4 tbsp natural yogurt

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.

Goes well with

Recipe from Good Food magazine, March 2019

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A star rating of 4.8 out of 5.10 ratings
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