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

Heat a tablespoon of oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.

Add the cumin seeds and coriander seeds. Toast them for a minute until fragrant.

Add the chopped beetroots and vegetable broth to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 30-35 minutes or until the beetroots are tender.

In the meantime, prepare the hazelnut dukkah. Toast the chopped hazelnuts and sesame seeds in a dry pan over medium heat until golden brown. Remove from the heat and let it cool. Then, grind the mixture in a mortar and pestle until coarsely ground.

Once the beetroots are cooked, use an immersion blender or a regular blender to puree the soup until smooth and creamy. If using a regular blender, be careful to blend in batches and vent the blender lid to avoid hot soup explosions.

Return the soup to the pot and reheat if necessary. Adjust the seasoning, if needed.

To serve, ladle the soup into bowls. Top each bowl with a dollop of plain yogurt and a sprinkle of the hazelnut dukkah. Garnish with fresh coriander leaves.

Enjoy this vibrant and comforting beetroot, cumin, and coriander soup with yogurt and hazelnut dukkah!