- 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
Cook onions and beetroot
Add chilli, cumin and coriander seeds
Add vinegar and stock
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.