Beetroot & horseradish soup

Name: Beetroot & horseradish soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 g can chickpeas; 4 tbsp olive oil; 1 onion, finely sliced; 2 carrots, peeled and finely sliced; 1 pinch Pinch of caraway seeds (optional); 180 g pack Waitrose Baby Beetroot in a Horseradish Marinade, coarsely grated; 1 small Essential White Potato, peeled and cut into cm cubes; 500 ml vegetable stock; ½ tsp ground cumin; 150 ml pot soured cream; 1 tbsp creamed horseradish; 1 handful dill fronds, to serve

A hearty soup based on the classic Eastern European borscht. It’s a great batch-cook recipe, so double the quantities and freeze half at the end of step 2, ready to defrost on busy weeknights. Serve the soup in John Lewis Iver Reactive Glaze Stoneware Cereal Bowls, 15.5cm, Moonlight, with subtle variations from item to item. They're dishwasher, freezer and microwave-safe for everyday use.

5 out of 5 stars(2) Rate this recipe

VegetarianSource of fibre1 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 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.

400g can chickpeas
4 tbsp olive oil
1 onion, finely sliced
2 carrots, peeled and finely sliced
1 pinch Pinch of caraway seeds (optional)
180g pack Waitrose Baby Beetroot in a Horseradish Marinade, coarsely grated
1 small Essential White Potato, peeled and cut into cm cubes
500ml vegetable stock
½ tsp ground cumin
150ml pot soured cream
1 tbsp creamed horseradish
1 handful dill fronds, to serve

Drain and rinse the chickpeas, then pat dry on kitchen paper and leave to dry out a little (this will help them to crisp up later).
Heat 2 tbsp oil in a large pan over a medium-high heat. Add the onion and carrots with a pinch of salt and fry for 8-10 minutes until starting to soften and turning golden, stirring regularly. Add the caraway seeds (if using) and fry for 1 minute, then add the grated beetroot and cubed potato and fry for another 2 minutes. Add the vegetable stock and 250ml water, then simmer for 10 minutes or until the potato is soft.
While the soup simmers, heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Fry the chickpeas with a pinch of salt, tossing regularly, for 8-9 minutes. They may spit, so take care. When golden and crisp, add the cumin and fry for 1 minute.
Divide the hot soup between 4 bowls. Mix the soured cream with the creamed horseradish, season and spoon over the top. Scatter with dill fronds and the cumin chickpeas to serve.

Cook’s tip

Leftover creamed horseradish? Add anywhere you want a kick – spread into steak sandwiches, swirl through yogurt to serve with smoked fi sh, or stir a dollop through creamy mashed potato.

Typical values per serving when made using specific products in recipe