Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah

2 OF FIBRE IRON 5-A-DAY

SERVES 4 PREP 10 mins COOK 1 hr 10 mins EASY V G

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 11/2 tbsp coriander seeds 1 tbsp red wine vinegar

1.2 litres vegetable stock (we used Bouillon)

30g hazelnuts

1 tbsp sesame seeds

4 tbsp natural yogurt

1 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.

2 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).

3 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.

GOOD TO KNOW healthy • low cal • folate • fibre • iron • 2 of 5-a-day PER SERVING 332 kcals • fat 17g • saturates 3g • carbs 28g • sugars 24g • fibre 10g • protein 10g • salt 0.9g