Monday, 16 March 2015

Beetroot & Horseradish Soup

We all know that soups are a healthy and filling meal, but can so often taste and look pretty boring. Not only is this soup the prettiest you will ever lay your eyes on, it is by far the tastiest soup you will ever try (and I say this as someone who didn't like beetroot for 25 years).


  • 1 white onion
  • 1 small potato
  • 2 large parsnips
  • 1 litre of vegetable stock (I like to use Swiss vegetable Bullion powder)
  • 3 large beetroot diced
  • 7 tablespoons of sour cream
  • a pinch of ground ginger 
  • 2 tablespoons of horseradish cream
  • seasoning to taste
  • rocket (arugula) leaves for garnishing


  • Heat the onion over a medium heat in a large saucepan until softened.
  • Add the potato and parsnips and cover with the vegetable stock. Bring to the boil and simmer for 15 minutes or until the vegetables are soft.
  • Place the beetroot in the pan and blitz the mixture until smooth (I like to precook the beetroot as it helps give the soup a bright vivid pink colour). Because of the structure of beetroot don't expect the soup to be as smooth as other vegetable soups.
  • Add the sour cream, ginger and horseradish and mix until incorporated. 
  • Season to taste and serve hot, topped with a small rocket nest.


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