Hearty, delicious, spicy & full of goodness: this tasty beetroot soup with chive dumplings & hazelnut dukkah has it all! The velvety soup texture and soft dumplings contrast perfectly with the crunch of the nutty topping, while the chilli, coriander & cumin add deep, spicy base notes.
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Whether you simply love the taste or have a big harvest to use up, this easy soup really makes the most of beetroot. High in a range of minerals like betacyanin, folic acid, fibre, manganese and potassium, beetroot is thought to be anti-inflammatory, cancer-fighting, and beneficial to gut health.
You can freeze this soup for later without the dukkah topping, or keep it in the fridge for 4 days. Any leftover dukkah is best stored separately, otherwise the nuts will soften.
Here’s how I made it.
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Gather the first few ingredients then chop the veggies. The smaller you cut them, the faster they’ll cook!
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After cooking the veggies for ten minutes, add the chilli, cumin & coriander seed and fry until aromatic. Add the vinegar and mix well.
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Add 1.5 litres of the stock and stir. Bring to the boil, then reduce the heat, cover and simmer for an hour or until the beetroot is tender.
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Meanwhile, sift the dry dumpling ingredients into a large mixing bowl then chop the chives.
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Add the chives to the bowl then mix in the milk to form a dough. Mix until all the flour is absorbed, but don’t over-do it.
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Dry-fry the remaining cumin, coriander seed and nuts gently over a low heat. This should take 15-20 minutes. Meanwhile, add the remaining stock plus 500ml of water to a saucepan. Bring it to the boil then reduce the heat to a simmer.
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Form the dumplings by carefully dropping spoonfuls of mixture into the simmering saucepan of stock. Poach the dumplings until they look light & fluffy.
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When the dumplings are cooked, set them aside on a plate and add the leftover stock to the soup pot. While the soup finishes cooking, pulse the nuts & the remaining cumin and coriander seed in a food processor to the desired consistency. Mix the sesame seeds through and set the dukkah aside.
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When the beetroot is tender enough to slide off a knife, the soup is ready. Depending on how small you chopped the veggies, this will take from 1-1.5 hours. Blend it thoroughly with a stick (immersion) blender, and it will come to the consistency of a thick soup.
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Beetroot Soup w/Chive Dumplings & Hazelnut Dukkah
Equipment
- 1 large soup or stock pot
- 1 stick or immersion blender
- 1 large mixing bowl
- 1 blender or food processor
- 1 saucepan
Ingredients
- 2 tbsp olive oil
- 2 whole red onions chopped
- 1 kg raw beetroot peeled & chopped
- 1 tsp dried chilli
- 1.5 tbsp cumin
- 1.5 tbsp coriander seeds
- 2 tbsp red wine vinegar
- 2 litres vegetable stock
- 2 cups plain flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 50 grams hazelnuts
- 2 tbsp sesame seeds
- 4 tbsp natural yoghurt
Instructions
- Heat the oil over a moderate heat in a large soup or stock pot, then add the onions, beetroot and a pinch of salt. Cook for 10 minutes.
- Add the dried chilli and 1 tbsp each of the cumin and coriander seeds. Cook until aromatic, then give everything a good stir while adding the vinegar.
- Pour in 1.5 litres of the stock and bring to the boil, then cover & simmer for 1 hour, until the beetroot is tender.
- While the soup is simmering, prepare the dumplings. Sift the flour, baking powder, and salt into a large bowl. Mix them together.
- Add the milk and mix until no dry flour is visible. Don't over-mix or the dumplings may turn out tough. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest until the soup is ready.
- Start making the dukkah by dry-frying the hazelnuts plus the remaining cumin & coriander seed in a small frying pan. Toast gently until the hazelnuts are golden.
- Meanwhile, start cooking the dumplings. Pour the remaining 500ml of stock plus 500ml of water in to a saucepan. Bring to the boil then reduce the heat to medium.
- Cook the dumplings in 2 batches. Make each dumpling by dropping a spoonful of mixture gently into the saucepan. Poach them in the stock for about 10 minutes or until they float and look light & fluffy. Transfer the cooked dumplings to a plate and set them aside until the soup is done. Add the remaining stock into the soup.
- When the nuts are golden, transfer the dukkah mixture to a food processor and pulse until the desired consistency is reached.
- Once the soup is ready (i.e. when the beetroot soft and cooked through), blitz it thoroughly with a hand blender.
- Serve soup in individual bowls with a dash of natural youghurt, a sprinkling of dukkah and dumplings.