Beetroot Soup and Hazelnut Dukkah
Beetroot Soup and Hazelnut Dukkah



  • 2 tbsp oil
  • 2 red onions, cut into wedges
  • 1 kg beetroot, peeled and cut into wedges
  • 1 tsp dried chilli flakes
  • 1.5 tbsp each of whole cumin seeds and coriander seeds
  • 1 tbsp red wine vinegar
  • 1.2 litres of veg stock
  • 1 tbsp sesame seeds
  • 4 tbsp plain yoghurt
  • Heat the oil in a large saucepan and chuck in the beetroot, onions, and some seasoning. Cook for 10 mins, then add the chilli flakes and 1 tbsp of the spices, before pouring in the vinegar and stock, and simmering for 45 mins.
  • Make the dukkah by dry frying the nuts, sesame seeds, and the rest of the spices until golden. Add a pinch of salt, then crush in a pestle and mortar. Blitz the soup with a hand blender, season to taste, and top with a swirl of yoghurt and plenty of the hazelnut dukkah.
1 hr 10 mins
4 serving

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