Beetroot and Horseradish Soup

Charmaine Lu -
  • 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