Best 3 Beetroot Cumin Coriander Soup With Yogurt And Hazelnut Dukkah Recipes

Beetroot cumin coriander soup with yogurt and hazelnut dukkah is a vibrant and flavorful dish that combines sweet beets, earthy cumin and coriander, and creamy yogurt to create a satisfying meal. It's a perfect appetizer or light lunch and can be easily prepared with a few simple ingredients. The soup is beautifully presented with a sprinkling of hazelnut dukkah, a crunchy mixture of nuts, seeds, and spices.

Check out the recipes below so you can choose the best recipe for yourself!

BEETROOT, CUMIN & CORIANDER SOUP WITH YOGURT AND HAZELNUT DUKKAH

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

Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch

Provided by Sophie Godwin - Cookery writer

Categories Lunch

Time 1h20m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 332 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

HAZELNUT DUKKAH YOGURT DIP

HAZELNUT DUKKAH YOGURT DIP image

Dukkah gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. RawSpiceBar's Hazelnut Dukkah consists of toasted cumin, coriander, sesame seeds, salt and hazelnuts. The ingredients are ground into a coarse powder, releasing aromatics in the process. The most common way to eat dukkah is to dip pita chips or bread into olive oil and then coat with the hazelnut spice mixture. This recipe features a twist on that traditional dip- using greek yogurt and lemon juice. We also love dukkah sprinkled on everything from eggs and pasta to roasted or fresh vegetables, or swirled into hummus or salad dressings.

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 . set rawspicebar's hazelnut dukkah
2 . set 1/2 cup plain Greek yogurt
1 . set lemon, juice of
4 . set 1 tsp sea salt
5 . set high quality extra virgin olive oil

Steps:

Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

Nutrition Facts : Calories 1.3, Sodium 0.1, Carbohydrate 0.4, Sugar 0.1

ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT

Roasted Carrot Soup with Dukkah Spice and Yogurt image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Vegetarian Quick & Easy Yogurt High Fiber Dinner Lunch Carrot Winter Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup unsalted, shelled raw natural pistachios
2 tablespoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt plus more
2 pounds carrots, peeled, cut into
2 tablespoons (1/4 stick) unsalted butter, melted
Freshly ground black pepper
1 quart vegetable broth
Low-fat plain Greek yogurt

Steps:

Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.
Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.

Tips:

1. Choose beets that are small to medium in size, as they will have a sweeter flavor. 2. To roast the beets, wrap them individually in foil and bake at 400°F for about an hour, or until they are tender when pierced with a fork. 3. Once the beets are roasted, let them cool slightly before handling them. The skins will come off easily when you rub them with your fingers. 4. If you don't have time to roast the beets, you can also buy them pre-cooked. Just be sure to drain them well before using them in the soup. 5. To make the hazelnut dukkah, simply combine the hazelnuts, cumin seeds, coriander seeds, and salt in a food processor and pulse until finely chopped. 6. When serving the soup, top it with a dollop of yogurt and a sprinkle of hazelnut dukkah. This will add a delicious and nutty flavor to the soup.

Conclusion:

Beetroot cumin coriander soup is a delicious and healthy dish that is perfect for a winter meal. The soup is packed with nutrients and antioxidants, and it is also very flavorful. The roasted beets give the soup a sweet and earthy flavor, while the cumin and coriander add a warm and spicy note. The yogurt and hazelnut dukkah add a creamy and nutty flavor to the soup, making it a truly unforgettable dish. This recipe is sure to please everyone at your table.