LOVE Soup with Pistachio Dukkah


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.


We also made giant dino kale chips by brushing whole dino kale
leaves with oil and salt and roasting them on 150°C / 300°F for
20 min or until crisp.
Peace, Love and Beetroots!


Beet & Cauliflower Soup
Serves 4-6
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

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
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

Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds
and cumin seeds until fragrant and golden. Add cauliflower florets
and the chopped stem, beetroots, water and salt and cover with a
lid and bring to the boil. Lower the heat and let simmer for 20
minutes or until the vegetables are soft. 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.
Serve in bowls topped with a drizzle of olive oil, fermented
sauerkraut and Pistachio Dukkah Spice Blend.

Pistacchio & Hazelnut Dukkah Spice

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

Place pistachio nuts and hazelnuts on a dry frying pan and
gently roast on low to medium heat for 3 minutes. Transfer to a
pestle and mortar or a food processor. Now add coriander, cumin,
fennel and sesame seeds to the pan and gently roast for 2 minutes,
stirring occasionally. Then transfer to the nuts and add nigella
seeds and sea salt as well.  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. Store in an airtight glass.

Source: vegetariantimes
LOVE Soup with Pistachio Dukkah

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