BEETROOT, CUMIN & CORIANDER SOUP WITH YOGURT AND HAZELNUT DUKKAH

Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah image

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

Provided by Sophie Godwin - Cookery writer

Categories Lunch

Time 1h20m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 332 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium