Healthy spring recipe for 4 people, takes only 10 mins; recipe has olive oil, red onions, beetroot, chilli flakes, cumin seeds, coriander seeds, red wine vinegar, vegetable stock, hazelnuts, sesame seeds and natural yogurt.
Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah
Course: Healthy spring
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Vegetable Stock: 1.2l vegetable stock (we used Bouillon)
- Natural Yogurt: 4 tbsp natural yogurt
- Beetroot: 1kg raw beetroot, peeled and cut into wedges
- Chilli Flakes: 1 tsp chilli flakes
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Cumin Seeds: 1 tbsp cumin seeds, plus 1 tsp
- Sesame Seeds: 1 tbsp sesame seeds
- Hazelnuts: 30g hazelnuts
- Red Onions: 2 red onions, cut into wedges
- Coriander Seeds: 1 1/2 tbsp coriander seeds
Directions
- 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.
- 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).
- 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.
