Beetroot soup with cumin and coriander, yogurt and hazelnut dukkah

• olive oil↗2 tbsp tbsp
• red onion↗2

  sliced into wedges

• beetroot↗1kg kg

  peeled and sliced into wedges

• chili pepper↗1 tsp tsp
• cumin seeds↗1 tbsp tbsp

  plus 1 tsp

• coriander seeds↗1 ½ tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• vegetable broth↗1.2l l

  (used broth)

• hazelnuts↗30g g
• sesame seeds↗1 tbsp tbsp
• natural yogurt↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large pot. Add the onion, beetroot and a pinch of salt and cook for 10 minutes, then raise the heat and add the chili flakes and 1 tbsp each of cumin and coriander seeds. Cook until fragrant, then add the vinegar and stir well. Pour in the broth and bring to a boil, then cover and simmer for 45 min–1 hour, until a knife slides easily into the beet wedges; remove the lid halfway through cooking to reduce the soup.

2. 2

   Meanwhile, make the dukkah. Place the hazelnuts, sesame seeds and the remaining cumin and coriander in a dry pan and toast gently until the hazelnuts turn golden. Add a pinch of salt and crush with a pestle (or use a knife to coarsely chop the nuts).

3. 3

   Blend the soup with an immersion blender and season to taste. Divide among four bowls, swirl in the yogurt and sprinkle with the hazelnut dukkah.