You start off by heating the oil in a saucepan and sauté your chopped onions and garlic. Then you add in your fennel seeds and cumin seeds and fry them with the onion and garlic sauté until golden brown.
Pour your cauliflower florets and its chopped stems, your beetroots and chopped potatoes into the same saucepan. Add water and salt, cover your saucepan and bring it to a boil.
Cook over low heat and let it simmer for about 20 minutes or until the vegetables are soft and tender but not overcooked.
Let the content of your pan cool down for about 5 minutes. When it is cool, then pour into a blender and blend until smooth. Taste your blended result and adjust to your taste, either by adding a dash of lemon juice or adding a little cream.
Serve in sized bowls and you can plate it with a drizzle of olive oil, pistachio dukkah spice blend and fermented sauerkraut or whatever topping you’d like to add.
Making the Dukkah:
Get a frying pan on low-medium heat. Gently roast your pistachio nuts and hazelnuts for about 3 to 5 minutes. Set aside and allow to cool.
Add your coriander, cumin seeds, fennel seeds and sesame seeds to the pan and gently roast for another 2 minutes and stir it intermittently.
Add in your roasted pistachio and hazelnuts into the content of the frying pan and add in your nigella seeds and sea salt to the mix. Set aside and let it cool for about 2 minutes.
Pour the content of your frying pan into a mortar and pestle or a food processor; if you have one. Pound or finely beat the content of your frying pan in your mortar and pestle till you get a nice crunchy texture. You can just lightly blend in your food processor. Serve your Dukkah and soup in dinner plates and you’re ready to go.