LOVE Soup with Pistachio Dukkah

Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon hopefully!!!). But we got tired of waiting and wanted to make a little food contribution on V-day so we made 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!”. 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 lovely 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!
/Lul

Beet & Cauliflower Soup
Serves 4 as a dinner or 8 as a starter

1 tbsp coconut oil or 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 (250 g / 9 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 chopped stem, beetroot, 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 if you like. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend.

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

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.