Creamy Beetroot Soup with Hazelnut Dukkah
Soup
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Cook Time
1 h 15 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
This Thermomix® recipe for Creamy Beetroot Soup with Hazelnut Dukkah is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This vibrant beetroot soup is a delightful blend of earthy sweetness and warm spices. The cumin and coriander seeds add a lovely aromatic touch, while the chilli flakes provide a gentle kick. Topped with creamy yogurt and a crunchy hazelnut dukkah, it's a flavour explosion in every spoonful. I love making this soup in the autumn when beetroots are at their best. It's perfect for a light lunch or a comforting dinner. The dukkah can be made ahead of time, making this a quick and easy meal to prepare. It's naturally vegetarian and can easily be made vegan by using a plant-based yogurt.
Ingredients (11 ingredients)
-
2 tbsp olive oil
-
2 piece red onions
-
1 kg raw beetroot
-
1 tsp chilli flakes
-
1 tbsp cumin seeds
-
1.5 tbsp coriander seeds
-
1 tbsp red wine vinegar
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1.2 l vegetable stock
-
30 g hazelnuts
-
1 tbsp sesame seeds
-
4 tbsp natural yogurt
Preparation (7 steps)
Sauté onions and beetroot
Add the olive oil and red onions to the mixing bowl and chop for 3 Sec./Stufe 5. Scrape down the sides of the mixing bowl with a spatula. Add the raw beetroot and a pinch of salt and cook for 10 Min./120°C/Stufe 1.
Add spices and vinegar
Add the chilli flakes, 1 tbsp cumin seeds, and 1 tbsp coriander seeds to the mixing bowl. Cook for 2 Min./120°C/Stufe 1 until aromatic. Add the red wine vinegar and stir for 10 Sec./Stufe 1.
Cook the soup
Pour in the vegetable stock and bring to the boil for 5 Min./100°C/Stufe 1. Then cover and simmer for 40 Min./100°C/Stufe 1 until a knife can be easily inserted into a beetroot wedge.
Simmer the soup
Continue to simmer for 40 Min./100°C/Stufe 1 until a knife can be easily inserted into a beetroot wedge.
Make the dukkah
Put the hazelnuts, sesame seeds, and the remaining cumin and coriander into a dry 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).
Blend the soup
Blitz the soup for 30 Sec./Stufe 8 and season to taste.
Serve
Divide between four bowls, then top with a swirl of the natural yogurt and a sprinkling of hazelnut dukkah.
Finished cooking? Great! 🎉
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Created by
Olivia Jackson
7
Rezepte
0
Kochbücher
Allergens
- Tree nuts
- Sesame seeds
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