Beetroot and Horseradish Soup

5 from 3 votes

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

Cook Time15

Course: Appetizer, lunch

Cuisine: Worldwide

Servings:

Calories: 229kcal

Author: Jane Coupland

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
⅛ 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