Spiced flat breads
Easy to make and delicious from the grill
Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 2 red onionscut into wedges
- 1kg raw beetrootpeeled and cut into wedges
- 1 tsp chilli flakes
- 1 tbsp cumin seedsplus 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
Nutrition: per serving
- kcal332low
- fat17g
- saturates3g
- carbs28g
- sugars24g
- fibre10g
- protein10g
- salt0.9g
Method
step 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.
step 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).
step 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.
