- 2 tbsp Olive oil
- 2 Red onioncut into wedges
- 2.2 lb Beetrootsraw, peeled and cut into wedges
- 1 tsp Chili flakes
- 1 tbsp Cumin seedsplus 1 tsp
- 1 ½ tbsp Coriander seedsdivided
- 1 tbsp Red wine vinegar
- 5 cups Vegetable stock
- 1/3 cup Hazelnuts
- 1 tbsp Sesame seeds
- 4 tbsp Yogurtplain
Beetroot, Cumin & Coriander Soup
This Beetroot, Cumin & Coriander Soup with Yogurt is the soup recipe you need if you are entertaining guests at lunch. The recipe serves 4, but you can easily double (or triple!) it if you are feeding a crowd. As it happens, whenever I make this soup, I always make extra so that I can have leftovers!
Start by cooking onions and beetroot in oil with salt, chilli flakes, cumin and coriander seeds. Add vinegar and stock and bring to a boil and simmer. While the soup simmers, prepare the pièce de résistance – the garnish for this soup. Dukkah is an Egyptian nut and spice mix consisting of a mixture of herbs, hazelnuts and spices. Toast hazelnuts, sesame seeds, cumin and coriander seeds before crushing them with a pestle and mortar!
To make the Beetroot, Cumin & Coriander Soup with Yogurt, you will need the following ingredients:
Steps to make Beetroot, Cumin & Coriander Soup
1 | Cook onions and beetroot | 10 |
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 2 onions, 2.2 lb of beetroot wedges and a pinch of salt and cook, stirring occasionally for 10 minutes. | ||
2 | Add chilli, cumin and coriander seeds | 1 |
Increase the heat to medium-high. Add 1 teaspoon of chilli flakes, 1 tablespoon of cumin and 1 tablespoon of coriander seeds. Cook, while stirring, until fragrant. | ||
3 | Add vinegar and stock | 1 |
Add 1 tablespoon of vinegar and stir well. Pour in 5 cups liters of vegetable stock and bring to a boil. | ||
4 | Simmer | 45 |
Cover the saucepan and simmer the soup for 45 - 60 minutes until the beetroot wedges are tender. Remove the lid halfway through cooking to allow the soup to. | ||
5 | Make dukkah | 3 |
Place 1/3 cup of hazelnuts, 1 tablespoon of sesame seeds, 1 teaspoon of cumin and ½ a tablespoon of coriander seeds into a dry skillet. Toast over low heat until the hazelnuts are golden. Add a pinch of salt and crush the dukkah using a pestle and mortar. | ||
6 | Blend | 1 |
Blend the soup using a hand blender until smooth. | ||
7 | Serve | |
Serve the soup warm in large bowls, garnished with a drizzle of yogurt and a sprinkle of dukkah. | ||
Recipe Reviews
It's like eating a 5 star appetizer in my own home, thanks.
So many things are going on in this soup for sure but i think the time and effort to make it is perfect for something this tasty.
Fantastic recipe never thought to try out something like this before and glad I did!
Another brilliant recipe idea to try out clearly made by my all time fav Lilly since her meals are always the BOMBB.
Okay the yogurt is very overbaring not sure if i should avoid it or just add less?..
Going to be making a lot more vegan dishes starting from here on out, this website is perfect for a beginner like me and the soups they got really do bring a smile to your face and stomach.
My kids normally avoid anything that has to do with veggies but some how I managed to make them try this and they devoured it!!!
God this soup is sooo spicy and delicious! Loved everything about it.
Beetroot soup is freaking perfect with some bread on the side, in this case I went with cheesy garlic bread and used the soup as dip..melted in my mouth :)
Flavors are a bit off but it's not too bad in my opinion.
Colorful, healthy and delicious!
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