This soup is not only vibrant in colour, but also in flavour! It's packed with the warming flavours of red cabbage and horseradish, giving you the taste of a roast beef dinner without the hassle.
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Melt the butter in a large stainless steel saucepan. Add the onion, celery and caraway with a pinch of salt. Sweat over a gentle heat for 8 minutes, until starting to soften. Add the tomato purée and cook for 1 minute, then stir in the cabbage and apple. Cover with a lid and cook for 15 minutes over a low heat, stirring occasionally.
Stir in the vinegar and sugar, then add the stock and salt; stir together. Cover, bring to the boil, then simmer for 30 minutes. Meanwhile, mix together the crème fraîche and horseradish in a bowl with a pinch of salt and set aside.
Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve with a ladle, until only a couple of spoonfuls of pulp remain in the sieve; discard the pulp). Season with black pepper and add more salt if needed. Ladle into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,428kJ/ 343kcals |
|---|---|
Fat | 23.1g |
Saturated Fat | 15.4g |
Carbohydrates | 29.5g |
Sugars | 25.1g |
Fibre | 6.4g |
Protein | 4.2g |
Salt | 1.1g |
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