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 ZWBF.
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.
- 2 tbsp extra-virgin olive oil
- 2 onions, cut into wedges
- 1kg raw beetroot cut into wedges (keep the skins on to minimise mess!)
- 1 tsp chilli flakes
- 2 tbsp cumin seeds
- 1 ½ tbsp coriander seeds
- 25ml apple cider vinegar
- 1L Bouillon stock
- 30g hazelnuts
- 1 tbsp sesame seeds
- Small pot of crème fraîche (optional)
- 1 large slice of sourdough bread
- Salt & pepper to season
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.