Best 2 Beetroot Cumin Coriander Soup With Yogurt And Hazelnut Dukkah Recipes

Indulge in a symphony of flavors with our Beetroot Cumin Coriander Soup, a vibrant and earthy dish that tantalizes your taste buds. This vibrant soup is not only visually stunning but also packed with nutrients. Roasted beets lend a delightful sweetness, while cumin and coriander add a warm and aromatic touch. A dollop of yogurt and a sprinkle of hazelnut dukkah elevate this soup to a culinary masterpiece.

Alongside the main recipe, we also offer a delectable array of accompaniments to enhance your dining experience. Try the Beetroot Cumin Coriander Chutney, a versatile condiment that adds a piquant kick to your favorite dishes. For a satisfying crunch, make the Hazelnut Dukkah, a flavorful blend of roasted hazelnuts, spices, and herbs. And to complete your meal, whip up a batch of our Coconut and Coriander Naan, soft and fluffy flatbreads infused with the aromatic flavors of coconut and coriander.

Whether you're a seasoned chef or a culinary novice, this comprehensive guide will empower you to create a remarkable meal that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the vibrant flavors of beetroot, cumin, and coriander.

Here are our top 2 tried and tested recipes!

BEETROOT, CUMIN & CORIANDER SOUP WITH YOGURT AND HAZELNUT DUKKAH

Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah image

Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch

Provided by Sophie Godwin - Cookery writer

Categories Lunch

Time 1h20m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
2 red onions , cut into wedges
1kg raw beetroot , peeled and cut into wedges
1 tsp chilli flakes
1 tbsp cumin seeds , plus 1 tsp
1 ½ tbsp coriander seeds
1 tbsp red wine vinegar
1.2l vegetable stock (we used Bouillon)
30g hazelnuts
1 tbsp sesame seeds
4 tbsp natural yogurt

Steps:

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 1 tbsp 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.
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).
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.

Nutrition Facts : Calories 332 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

HAZELNUT DUKKAH YOGURT DIP

HAZELNUT DUKKAH YOGURT DIP image

Dukkah gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. RawSpiceBar's Hazelnut Dukkah consists of toasted cumin, coriander, sesame seeds, salt and hazelnuts. The ingredients are ground into a coarse powder, releasing aromatics in the process. The most common way to eat dukkah is to dip pita chips or bread into olive oil and then coat with the hazelnut spice mixture. This recipe features a twist on that traditional dip- using greek yogurt and lemon juice. We also love dukkah sprinkled on everything from eggs and pasta to roasted or fresh vegetables, or swirled into hummus or salad dressings.

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 . set rawspicebar's hazelnut dukkah
2 . set 1/2 cup plain Greek yogurt
1 . set lemon, juice of
4 . set 1 tsp sea salt
5 . set high quality extra virgin olive oil

Steps:

Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

Nutrition Facts : Calories 1.3, Sodium 0.1, Carbohydrate 0.4, Sugar 0.1

Tips:

Use fresh, vibrant beets: The quality of your beets will greatly impact the flavor of your soup. Choose beets that are firm, smooth, and deep red in color.
Roast your beets before adding them to the soup: Roasting the beets intensifies their sweetness and earthy flavor.
Don't overcrowd the pan when roasting the beets: This will prevent them from roasting evenly.
Use a high-quality vegetable broth: The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Add salt, pepper, and cumin to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Serve the soup with your favorite toppings: Some popular options include yogurt, hazelnut dukkah, and fresh herbs.

Conclusion:

This beet, cumin, and coriander soup is a delicious and healthy way to enjoy this vibrant vegetable. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover beets. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting soup recipe, give this one a try!