Beetroot soup

A rich, warming soup with vivid beetroot colour and a fiery horseradish cream.

Serves: 4

Preparation time:  15 minutes

Cooking time:  45 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1kg fresh beetroot, roughly chopped
  • 2 litres vegetable stock
  • Freshly ground black pepper
  • 4 tablespoons soured cream
  • 4 tablespoons horseradish sauce
  • Fresh dill sprigs, to serve
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Recipe Information

Step by step guide to making Beetroot soup

  1. Heat the oil in a large pan and add the onion and garlic. Add the beetroot and cook over a low heat for 15 minutes.
  2. Add the stock, season and bring to the boil. Reduce the heat and simmer, uncovered for 30 minutes until the beetroot is tender.
  3. Cool slightly, then purée until smooth.
  4. Combine the soured cream and horseradish sauce and dollop into the soup. Serve topped with a fresh sprig of dill for a rich, warming dish.

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Nutritional information for Beetroot soup

Nutritional information for Beetroot soup

Nutrition type per serving
Calories 114 kcal
Total Fat 3.5g
Saturated Fat 1g
Salt 1.3g
Sugar 14.1g

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