Beetroot cumin coriander soup with yogurt and hazelnut dukkah
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
Instructions
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