Beetroot have made a regular appearance in my seasonal vege bag over the past few weeks. Here’s an earthy, warming soup that pairs them with another seasonal star: parsnip.
Recipe
Beetroot and parsnip soup with dukkah
An earthy soup that pairs two seasonal stars with an Egyptian flavour bomb.
Beetroot and parsnip soup
Serves 4
- 2 TBSP x coconut oil
- 1 x onion, diced
- 2 x garlic cloves, crushed
- 1 TBSP x ground cumin
- 3 x beetroot, peeled* and cut into chunks
- 3 x parsnip, peeled and cut into chunks
- 2 cups x vegetable stock (non-vegans and vegetarians: feel free to use chicken stock if you like)
- 1 cup x water
- Salt and pepper
- Crème fraîche or yoghurt to serve (optional, for those that eat dairy)
*Unless you want purple-stained hands from the peeling process, it’s good to wear some rubber gloves
Dukkah
- 1 TBSP cumin seeds
- 1 TBSP coriander seeds
- 1 TBSP fennel seeds
- 1 TBSP sesame seeds