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.
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.
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 1/3 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
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.
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.
More Horseradish Recipes
I’ve covered what is horseradish in previous posts and supplied a fair few ideas for horseradish recipes already.
But if you are still in need of more horseradish recipes for inspiration on how to use up that root, try these brunch themed treats:
- Horseradish Hash Browns
- Horseradish Bloody Mary – yes, a cocktail!
- Savoury Horseradish Pancakes with Smoked Salmon
- Horseradish Dirty Martini – oops, another…
More Soup Recipes
And if you are just here for the soup, try your hand at these reader favourites:
Beetroot and Horseradish Soup
Ingredients
- 1/2 White onion
- 1 Celery stick
- 1 tbsp Horseradish finely grated
- 400 g/ 14 oz Beetroot – cooked and peeled (see notes)
- 450 ml/ 1 2/3 cups Vegetable stock low sodium
- 15 g/ 1/2 oz Dill
- 4 tbsp Single cream light or half & half
- 1/4 tsp Salt
- 1/8 tsp Ground black pepper
- 1 tsp Lemon juice
Instructions
- Begin by finely chopping the onion and celery
- Fry in a little oil until softened – around 5 minutes. Add the horseradish and cook for 1 more minute
- Meanwhile, prepare the beetroot. Take 1/3 of the cooked and peeled beetroot, dice it and set aside. Quarter the remaining bulbs
- When the onions have softened, put the large pieces of beetroot into the pan. 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
Notes
Nutritional Information Per Serving (Approximate)
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As soon as I saw this I knew I had to make it, and I’m so glad I did! I had to use creamed horseradish as I couldn’t find fresh and it turned out wonderfully! DELICIOUS!!
Brilliant – pleased you are able to adapt it.