Beetroot & horseradish soup

Name: Beetroot & horseradish soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1½ tbsp mild olive oil; 1 large red onion, chopped; 550 g (1 bunch) raw beetroot, scrubbed and roughly chopped; 1 tsp fennel seeds; 2 tbsp dry sherry (optional); 1½ tbsp tomato purée; 2 tbsp hot horseradish; 500 ml vegetable or beef stock; ½ small lemon, juice; 50 g soft goat's cheese; 20 g pack fresh dill, fronds chopped; 30 g root vegetable crisps

With its striking colour and spike of horseradish, this borscht-inspired bowl packs in plenty of flavour as well as immune-supporting folate. It’s brilliantly versatile too; try making it with carrots, an excellent source of vitamin A, instead of beetroot, or swap in beef stock for vegetable stock to add further umami depth.

4.5 out of 5 stars(6) Rate this recipe

VegetarianHealthyHigh in folic acid1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1½ tbsp mild olive oil
1 large red onion, chopped
550g (1 bunch) raw beetroot, scrubbed and roughly chopped
1 tsp fennel seeds
2 tbsp dry sherry (optional)
1½ tbsp tomato purée
2 tbsp hot horseradish
500ml vegetable or beef stock
½ small lemon, juice
50g soft goat's cheese
¼ x 20g pack fresh dill, fronds chopped
30g root vegetable crisps

Put the oil in a large saucepan set over a medium heat. Add the onion with a pinch of salt and cook, stirring, for about 5 minutes until translucent but not browned. Add the chopped beetroot and fennel seeds; cook, stirring, for 5 minutes. Add the dry sherry, if using, along with the tomato purée and horseradish; cook for 1 minute. Pour in the stock with 500ml water, stir well and bring up to the boil.
Reduce the heat to a gentle simmer and cook for 40-45 minutes, until the beetroot is completely tender. Blend the soup in the pan using a stick blenderor transfer to a freestanding blender in batches. Return the soup to the pan, heat through gently and keep warm.
Stir the lemon juice into the hot soup and season, if needed. Divide between warm bowls and dot with ½ teaspoonfuls of goat’s cheese, scattering with the chopped dill and root vegetable crisps.

Typical values per serving when made using specific products in recipe