Beetroot and parsnip soup with dukkah

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.

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

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