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
Prep:10 mins
Serves 4
2 tbsp olive oil2 red onions, cut into wedges1kg raw beetroot, peeled and cut into wedges1 tsp chilli flakes1 tbsp cumin seeds, plus 1 tsp1 ½ tbsp coriander seeds1 tbsp red wine vinegar1.2l vegetable stock (we used Bouillon)30g hazelnuts1 tbsp sesame seeds4 tbsp natural yogurt
STEP 1Heat 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 2Meanwhile, 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 3Blitz 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.
