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Beetroot and Horseradish Soup Featured-2369
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5 from 3 votes

Beetroot and Horseradish Soup

Beetroot and horseradish soup adds 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 recipe makes enough to serve 2 people as a main or 4 as an appetiser
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer, lunch
Cuisine: Worldwide
Servings: 2
Calories: 229kcal

Ingredients

  • ½ White onion
  • 1 Celery stick
  • 1 tablespoon Horseradish finely grated
  • 400 g/ 14 oz Beetroot - cooked and peeled (see notes)
  • 450 ml/ 1 ⅔ cups Vegetable stock low sodium
  • 15 g/ ½ oz Dill
  • 4 tablespoon Single cream light or half & half
  • ¼ teaspoon Salt
  • teaspoon Ground black pepper
  • 1 teaspoon 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 ⅓ 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

I find the easiest way to cook beetroot is to wrap it in foil and roast it in the oven until tender - around 1 hr 30 minutes at 200C/ 400F/ GM6.
Once  it has cooled, I then peel the skin from it, wearing rubber gloves to avoid staiinng my hands.

Nutrition

Calories: 229kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 563mg | Potassium: 987mg | Fiber: 6g | Sugar: 16g | Vitamin A: 949IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 3mg