Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

    • Nutrition: per serving

  • kcal332
  • fat17g
  • saturates3g
  • carbs28g
  • sugars24g
  • fibre10g
  • protein10g
  • salt0.9g
  • Ingredients
  • Method

    • Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 2 red onions, cut into wedges
  • 1kg raw beetroot, peeled and cut into wedges

    Beetroot

    beat-root

    A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…

  • 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

    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.

    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).

    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.

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