Beetroot soup

Beetroot soup
Serves: 4
  • 4 large beetroot, peeled
  • 1 tbsp olive oil
  • freshly ground sea salt
  • 1 tbsp olive oil + 1 tbsp butter
  • 1 large onion
  • 2 sticks celery, chopped
  • 3 cloves garlic
  • 400ml vegetable stock
  • 400ml milk or oat milk
  • 2 tbsp hot horseradish sauce (more/less to your taste)
  • 1-2 tbsp lemon juice (to your taste)
  • Garnish:
  • Greek/oat yoghurt or crème fraîche
  • sunflower seeds, chia or mixed seeds
  • beetroot leaves and/or fresh mint
  1. Preheat oven to 200C/Gas 6.
  2. Peel and trim beetroot, cut into quarters and place in a roasting tray. Toss in olive oil and freshly ground sea salt, and roast for 25 mins or until tender.
  3. Melt butter and oil in a heavy-based saucepan, add onion, celery and garlic and sauté gently until tender (not coloured).
  4. Add beetroot and stock and simmer gently for 10-15 mins. Add milk, horseradish and lemon juice, adjust to taste, whiz with a stick blender until smooth, and simmer for another 5-10 mins.
  5. Serve with a dollop of Greek yoghurt or crème fraîche, a sprinkling of mixed seeds and fresh torn beetroot leaves or a little fresh mint.


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