Beetroot, apple and horseradish soup
Vibrant & Warming: Beetroot, Apple & Horseradish Soup
Looking for a soup that’s both beautiful and delicious? This Beetroot, Apple & Horseradish Soup is a stunning shade of pink, packed with flavour, and surprisingly easy to make! It’s the perfect starter for a cosy dinner party, a light lunch, or a comforting meal on a chilly evening. The sweetness of the apple beautifully balances the earthy beetroot and the fiery kick of horseradish, creating a truly unforgettable taste sensation.
This soup isn’t just about flavour; it’s also incredibly good for you! Beetroot is a fantastic source of vitamins, minerals, and antioxidants. Apples add fibre and sweetness, while horseradish provides a boost of vitamin C and a delightful zing.
We’ve designed this recipe to be flexible. You can use pre-cooked beetroot to save time, or enjoy the process of roasting or boiling raw beetroot for a more intense flavour. The addition of yogurt and walnuts adds a lovely creamy texture and a satisfying crunch.
What makes this soup special?
- Unique Flavour Combination: The blend of beetroot, apple, and horseradish is unexpected and incredibly delicious.
- Vibrant Colour: The soup’s beautiful pink hue makes it a visually appealing dish.
- Easy to Make: With simple ingredients and straightforward instructions, this soup is perfect for cooks of all levels.
- Healthy & Nutritious: Packed with vitamins, minerals, and antioxidants.
Frequently Asked Questions
Q: Can I use pre-cooked beetroot?
A: Absolutely! Using pre-cooked beetroot will significantly reduce the cooking time. Just make sure it’s not pickled or vinegar-dipped, as this will affect the flavour of the soup.
Q: Can I make this soup vegan?
A: Yes! Simply substitute the yogurt with a plant-based alternative, such as coconut yogurt or cashew cream.
Q: How can I adjust the level of horseradish?
A: Start with one tablespoon of horseradish and taste the soup. Add more, a teaspoon at a time, until you reach your desired level of spiciness.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made a day or two in advance. Store it in an airtight container in the refrigerator. You may need to add a little extra stock when reheating, as it will thicken over time.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
We hope you enjoy this vibrant and flavourful Beetroot, Apple & Horseradish Soup! It’s a guaranteed crowd-pleaser that will brighten up any meal.
Beetroot, apple and horseradish soup
Ingredients
- 650 g raw beetroot with root and 1" of stem remaining, or 600g pre-cooked & peeled beetroot (not vinegar dipped)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 clove garlic crushed
- 250 g bramley apple peeled and diced
- 750 ml vegetable stock
- 1 tablespoon horseradish
- 3 tablespoons yogurt for serving
- 3 tablespoons walnuts for serving
Instructions
- If using raw beetroot, peel and chop it into roughly 1cm cubes.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the beetroot and apple to the pot. Pour in the vegetable stock and bring to a boil.
- Reduce the heat and simmer for 30-40 minutes, or until the beetroot is tender.
- Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
- Stir in the horseradish.
- Heat the walnuts in a pan over a medium heat until browned slightly.
- Pour the soup into bowls, put three tablespoons of yogurt on top of each bowl and pile the walnuts over the top.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
