Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it ;)
SOUP
Love Soup with Pistachio Dukkah
Our recipe contribution on Valentine's Day is this beautiful red soup with lots of tasty toppings on.
45 minutes
Serves 6
45 minutes
Serves 6
This is a vegan soup but you could add a little cream or plant based cream if you want to make it extra round and creamy (maybe our kids would have liked it more then ;)
INGREDIENTS
Ingredients
2 tbsp olive oil
1 onion
1 garlic clove
1 tsp fennel seeds
1 tbsp cumin seeds
1 head (500 g /1 lb) cauliflower, cut into florets and stem chopped
4 (300 g / 10 oz) beetroots, peeled and chopped
2 potatoes
vegetable stock or water, to cover
1 tsp sea salt
lemon juice, to taste
Pistacchio & Hazelnut Dukkah Spice Blend
4 tbsp pistachio nuts
4 tbsp hazelnuts
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
4 tbsp sesame seeds
2 tsp nigella seeds
1 tsp sea salt
2 tbsp olive oil
1 onion
1 garlic clove
1 tsp fennel seeds
1 tbsp cumin seeds
1 head (500 g /1 lb) cauliflower, cut into florets and stem chopped
4 (300 g / 10 oz) beetroots, peeled and chopped
2 potatoes
vegetable stock or water, to cover
1 tsp sea salt
lemon juice, to taste
Pistacchio & Hazelnut Dukkah Spice Blend
4 tbsp pistachio nuts
4 tbsp hazelnuts
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
4 tbsp sesame seeds
2 tsp nigella seeds
1 tsp sea salt
PREPARATION
Making the Soup
1. Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden.
2. Add cauliflower florets and the chopped stem, beetroots, potatoes, water and salt and cover with a lid and bring to the boil.
3. Lower the heat and let simmer for 20 minutes or until the vegetables are soft.
4. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer.
5. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend.
Making the Dukkah
1. Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes.
2. Transfer to a pestle and mortar or a food processor.
3. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally.
4. Then transfer to the nuts and add nigella seeds and sea salt as well.
5. Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder.
6. Store in an airtight glass.
1. Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden.
2. Add cauliflower florets and the chopped stem, beetroots, potatoes, water and salt and cover with a lid and bring to the boil.
3. Lower the heat and let simmer for 20 minutes or until the vegetables are soft.
4. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer.
5. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend.
Making the Dukkah
1. Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes.
2. Transfer to a pestle and mortar or a food processor.
3. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally.
4. Then transfer to the nuts and add nigella seeds and sea salt as well.
5. Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder.
6. Store in an airtight glass.
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