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Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah

Beetroot soup with yogurt in bowl

Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah

Name: Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
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

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.26 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal332

low
fat17g
saturates3g
carbs28g
sugars24g
fibre10g
protein10g
salt0.9g

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

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A star rating of 4.8 out of 5.26 ratings

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