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

Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah

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

1 hr 20 min total 10 min prep 1 hr 10 min cook 4 332 cal

Instructions

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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.