A nod to the BBC good food site, which is a source of reliable recipes. I was looking for new ways to cook beetroot, of which there is a plentiful supply in one of our local supermarkets. I had also grown a few more puny specimens which I added to the mix.
INGREDIENTS:
- 2 tbsp olive oil
- 2 red onions in wedges
- 1kg raw beetroot (about 3 very large beetroot) peeled and diced (or you can add a carrot if you don’t have enough beetroot)
- 2 tsp chilli flakes
- 1 tbsp cumin seeds
- 1 1/2 tbsp coriander seeds
- 1 tbsp red wine vinegar
- 1.2 litres marigold stock, or other vegetable stock
- 30g hazelnuts
- 1 tbsp sesame seeds
- natural yoghurt
- salt and pepper
- (I also added some chopped celery)
METHOD:
- Heat the oil in a large soup pan, and gently fry the onions, optional celery, and a good pinch of salt. Cook for around 10 minutes
- Add the Chilli flakes, and 1 tbsp each of cumin and coriander, turn up the heat and cook for a few minutes until the smell is fragrant with spice.
- Add the vinegar, stir and add the stock. Bring to a boil, and then simmer for an hour. Check seasoning and add salt and pepper to taste.
- When the beetroot is tender, use a soup wand to blend.
- Meanwhile, chop the hazelnuts roughly. In a dry frying pan, add the nuts, sesame seeds and 1 tsp cumin, and 1/2 tsp coriander, and gently toast until the nuts are golden.
- Serve the soup with a swirl of yoghurt in each bowl, topped with a good sprinkling of spiced toasted nuts.