Beetroot, Cumin and 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 served with crusty bread for a filling lunch.
Method
Based on 4 servings, adjust as needed.
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 2/3 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.
- Ingredients
- Based on 4 servings
-
2 Red Onions, cut into wedges 2x Sainsbury's Red Onions Loose -
1.5 tbsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
1 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
1.2L Vegetable Stock, (or Bouillon) 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1kg Raw Beetroot, peeled and cut into wedges 2x Sainsbury's Bunched Beetroot 500g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1.5 tbsp Coriander Seeds 1x Sainsbury's Coriander Seed 25g -
30g Hazelnuts 1x Sainsbury's Blanched Hazelnuts 100g -
1 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 100g -
4 tbsp Natural Yogurt 1x Sainsbury's Greek Style Natural Yogurt 500g