- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 332
- Fat Content: 17g
- Saturated Fat Content: 3g
- Carbohydrate Content: 28g
- Sugar Content: 24g
- Fiber Content: 10g
- Protein Content: 10g
- Sodium Content: 0.9g
Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah
Ingredients
- olive-oil - 2 tbsp olive oil
- red-onions - 2 red onions, cut into wedges
- beetroot - 1kg raw beetroot, peeled and cut into wedges
- chilli-flakes - 1 tsp chilli flakes
- cumin-seeds - 1 tbsp cumin seeds, plus 1 tsp
- coriander-seeds - 1 1/2 tbsp coriander seeds
- red-wine-vinegar - 1 tbsp red wine vinegar
- vegetable-stock - 1.2l vegetable stock (we used Bouillon)
- hazelnuts - 30g hazelnuts
- sesame-seeds - 1 tbsp sesame seeds
- natural-yogurt - 4 tbsp natural yogurt
Instructions
- 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.
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.
