BEETROOT, CUMIN & CORIANDER SOUP WITH YOGURT AND HAZELNUT DUKKAH
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
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
FIVE-SPICE BEET SOUP
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Low Fat Vegetarian Quick & Easy Low Cal High Fiber Lunch Spice Beet Healthy Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
- Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
- Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
- *A spice blend available in the spice section of most supermarkets.
SPICY BEETROOT SOUP
spicy soup, beetroot, tomato and ginger
Provided by deniseandmartin
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- melt the butter and gently fry the beetroot, onion, ginger and carrots in a pan for 5-6 minutes.
- stir in the spices and cook for 1-2 minutes.
- add the stock and tomatoes and season with black pepper.
- cover and simmer for 30 minutes until the beetroot is tender. Liquidise in a blender and stir in the creme fraiche.
- Ladle into dishes and garnish with a dollop of creme fraiche and sprig of rosemary.
SPICY ROASTED BEETROOT
Make and share this Spicy Roasted Beetroot recipe from Food.com.
Provided by Stacelee
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
- Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.
Nutrition Facts : Calories 44.4, Fat 3.8, SaturatedFat 0.5, Sodium 4.2, Carbohydrate 3.1, Fiber 1.4, Protein 0.5
BEET SOUP WITH INDIAN SPICES
This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 9 cups
Number Of Ingredients 12
Steps:
- Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
- Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
- Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
- Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.
Nutrition Facts : Calories 147 g, Cholesterol 1 g, Fat 2 g, Fiber 7 g, Protein 5 g, Sodium 619 g
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- Heat the olive oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes.
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