Beetroot and horseradish soup is guaranteed to add a colourful splash of flavour to your table. Quick and simple to prepare, this vegetarian soup works well as a lunch or in smaller portions as an appetiser.

Beetroot and horseradish soup topped with cream, mixed seeds and dill.

This lively beetroot and horseradish soup is a winning combination of sweet yet earthy flavour from the beets, muddled with a subtle twang of wasabi style heat from the horseradish. It’s fresh, colourful and sure to liven up your palate.

There’s been a bit of a horseradish renaissance on here recently. I’ve been on a mission to devise some enticing recipes that call for fresh horseradish. Why? Because I get so fed up of buying a stem for one recipe and then failing to use the rest of it.

This horseradish recipe is the third and final recipe in my short series. If you too have a stick to use up take a look at my salmon salad and my beef pasties. Both are laden with a gentle horseradish buzz and either would make a great side to accompany a bowl of this vibrant beet soup.

Two bowls of beetroot and horseradish soup with cream and seeds as a garnish.

How to Make Beetroot Soup

It’s fine to either roast your own beetroot or opt for ready-to-use. If using the latter, just ensure it’s straight beetroot and has not been flavoured or pickled in any way.

Using the pre-cooked variety makes this beetroot soup a cinch to prepare.

I’ve chosen to add a little texture to the finished soup by reserving some of the beetroot, dicing and stirring into the liquid once pureed. If you prefer a smoother soup, just add all the beetroot and puree until smooth.

Begin by finely chopping the onion and celery, then fry it all in a little oil until softened – around 5 minutes
Add the horseradish and cook for 1 more minute
Take ⅓ of the cooked and peeled beetroot, dice it and set aside
Quarter the remaining bulbs and add to the pan when the onions have softened
Pour in the stock and use a stick blender to break the soup down into a smooth liquid
Bring to a simmer and cook for 5 minutes then add the remaining chunks of beetroot and cream and heat for another 2 minutes
Just before serving, chop the dill finely and stir it into the soup along with the lemon juice
Now taste and season as required, using my measures of salt and pepper as a guide

Process image: Making beetroot , celery and onion in a pan

Making beet soup - stirring chunks of beetroot into the soup

What can I Serve with this Soup?

Honestly, this soup is fine and dandy with a swirl of cream and a hunk of crusty bread. But for those wishing to push the boat out on extras, I heartily recommend two things:

a mix of seeds – pumpkin, linseed, chia all work well
goats cheese spread on toasted bread, with the above seeds

With either of these, you can’t go wrong.

A bowl of beet soup with cream, dill and pumpkin seeds.

Can I freeze this Soup?

This soup does contain a little cream, which can have a tendency to seperate once thawed out. For this reason, I don’t recommend freezing this soup.

It can, however, be stored in the fridge for up to 3 days. Just reheat gently as required.

Can I Use Creamed Horseradish?

If you are not able to get hold of fresh horseradish root, try adding a little creamed horseradish in its place. Adding 2-3 teaspoons should be sufficient, though exact amounts will vary from brand to brand, so taste as you go along until you reach a flavour you are happy with.

Similarly, if using fresh horseradish, you can add a little extra burst of wasabi style heat by adding more grated horseradish. Just be careful not to overpower the sweet and earthy beetroot flavour if you decide on more heat.