- 2 tbsp olive oil
- 2 red onions, cut into wedges
- 4 cups 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
- 5 cups vegetable stock
- 1/4 cup hazelnuts
- 1 tbsp sesame seeds
- 4 tbsp greek yogurt
- 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.