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Hugh Fearnley-Whittingstall's Beetroot and Cumin Soup With Spiced Yoghurt

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From The Guardian Weekend magazine, 19 May 2007 Serves 4

From The Guardian Weekend magazine, 19 May 2007 Serves 4

Ingredients

Serves: 4

Metric Cups

For the Soup

  • 50 grams butter
  • 1 tablespoon olive oil
  • 1 large onion (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 1 teaspoon cumin seeds
  • 750 grams beetroots (peeled and cut into small chunks)
  • 750 millilitres chicken stock (or vegetable stock)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tablespoon chopped fresh flatleaf parsley (chopped)

For the Spiced Yorhurt

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 pinch of caraway seeds
  • ½ teaspoon sweet paprika
  • 1 pinch of cayenne pepper
  • 4 tablespoons yoghurt
  • 1 tablespoon olive oil

For the Soup

  • 1¾ ounces butter
  • 1 tablespoon olive oil
  • 1 large onion (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 1 teaspoon cumin seeds
  • 26½ ounces beets (peeled and cut into small chunks)
  • 26 fluid ounce chicken broth (or vegetable stock)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tablespoon chopped fresh italian parsley (chopped)

For the Spiced Yorhurt

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 pinch of caraway seeds
  • ½ teaspoon sweet paprika
  • 1 pinch of cayenne pepper
  • 4 tablespoons yoghurt
  • 1 tablespoon olive oil

Method

Hugh Fearnley-Whittingstall's Beetroot and Cumin Soup With Spiced Yoghurt is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Set a medium-sized saucepan over a medium heat. Add the butter and olive oil.
  • When the butter is foaming, throw in the onion, garlic and cumin and cook gently for 5 to 10 mins, until the onion and garlic are soft but not coloured.
  • Add the beetroot chunks, toss well with the onions, then add the stock.
  • Bring to a simmer, cover and cook for 20 to 25 mins, until the beetroot is tender. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant.
  • Transfer to a grinder or pestle, and grind to a powder. Combine with the paprika, cayenne and a pinch of salt. Stir a heaped teaspoon of this mixture into the yoghurt (keep the rest for use in another recipe - it's great with lamb, for instance, or as a dip for raw veggies), add the olive oil and whisk together.
  • Puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste.
  • Serve the soup, hot or chilled, with a dollop of spiced yoghurt swirled in at the last moment and some parsley sprinkled on top.
  • Set a medium-sized saucepan over a medium heat. Add the butter and olive oil.
  • When the butter is foaming, throw in the onion, garlic and cumin and cook gently for 5 to 10 mins, until the onion and garlic are soft but not coloured.
  • Add the beet chunks, toss well with the onions, then add the stock.
  • Bring to a simmer, cover and cook for 20 to 25 mins, until the beet is tender. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant.
  • Transfer to a grinder or pestle, and grind to a powder. Combine with the paprika, cayenne and a pinch of salt. Stir a heaped teaspoon of this mixture into the yoghurt (keep the rest for use in another recipe - it's great with lamb, for instance, or as a dip for raw veggies), add the olive oil and whisk together.
  • Puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste.
  • Serve the soup, hot or chilled, with a dollop of spiced yoghurt swirled in at the last moment and some parsley sprinkled on top.
  • Tell us what you think