Beetroot soup

Beetroot soup
Serves: 4
  • 4 large beetroot, peeled
  • 1 tbsp olive oil
  • freshly ground sea salt
  • 2 tbsp butter
  • 1 large onion
  • 2 sticks celery
  • 3 cloves garlic
  • 400ml vegetable stock
  • 400ml milk
  • 2 tbsp hot horseradish sauce from a jar
  • 1 tbsp lemon juice
  • Garnish:
  • Greek yoghurt/crème fraiche
  • sunflower seeds/mixed seeds
  • beetroot leaves
  1. Preheat oven to 180C/Gas 5.
  2. Peel and trim beetroot, cut into quarters and place in a roasting tray.
  3. Drizzle with olive oil and freshly ground sea salt and roast for 25 mins or until tender.
  4. Melt butter in a heavy-based saucepan, add onion, celery and garlic and saute gently until tender (not coloured).
  5. Add beetroot and stock and simmer gently for 10 mins.
  6. Add milk, horseradish and lemon juice, whiz with a stick blender until smooth, and simmer for another 5-10 mins.
  7. Serve with a dollop of Greek yoghurt or crème fraiche, a sprinkling of mixed seeds and fresh torn beetroot leaves.
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