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Beetroot, Cumin & Coriander Soup With Hazelnut Dukkah

Each week I get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. It's also zero waste as they take back the packaging it's delivered in!

In this blog, I share how I turn this in to lunch and dinner with a few simple ingredients from WeFill.⁠

This week I’m serving you beetroot dukkah deliciousness. 

Tis’ the season for this friendly red veg and there was a time when I found it a little overwhelming. That was, until I discovered this recipe! 

This recipe is lunch for four and pairs delightfully with a slice of sourdough.  Prep time is c.15 minutes but the beets take 45 to cook so it’s an hour in total. 


Heat the oil in a saucepan. Add the onions, beetroot and a pinch of salt. Cook for 10 mins.

Turn up the heat, add the chilli flakes and one tbsp of cumin and coriander seeds (if you don’t love spice reduce these quantities and vice versa). Cook until aromatic and then add the vinegar and the stock.

Cover and simmer for 30 mins then uncover to reduce. This is ready to be blitzed once you can easily cut through the beets. When ready, blitz the soup with a hand blender and season to taste.

Whilst simmering, prepare the dukkah. Toast the hazelnuts, sesame seeds and remaining cumin and coriander in a dry frying pan until the hazelnuts are golden. Add a pinch of salt and crush with a pestle and mortar/roughly chop them

Divide the soup between four bowls, top with a swirl of the crème fraîche and a sprinkling of hazelnut dukkah.

Beetroot, Cumin and Coriander Soup With Hazelnut Dukkah

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