Love Soup with Pistachio Dukkah
Jul 13, 2025 12:00 PM
This year I felt like making a little food contribution on V-day so I cooked a red soup with cute and tasty toppings on. Unfortunately my 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 will have better taste than my kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. I serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it.
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 my kids would have liked it more then).
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
Total Time:
45 minutes
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