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Ingredients
Method
- 2 tbsp olive oil
- 2 sliced leeks
- 2 sliced garlic cloves
- 1.25 litres veg stock
- 1kg beetroot, peeled and chopped
- 35g grated horseradish
- ½ bunch of dill
- 1 apple, chopped
- Lemon juice, to taste
- Heat the oil in a large saucepan and cook the leeks and garlic for 10 mins to soften. Add the stock and beetroot, and simmer - covered - for 45 mins until everything is tender. Whizz the soup with a stick blender until smooth, then add the horseradish, dill and apple, and blitz again to combine. Season well, serve with crusty bread and enjoy.
1 hr
4 serving
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