Beetroot Soup with Horseradish Cream

A classic soup that is truly delicious and perfect for a cold winters day!  Beetroot is packed with essential nutrients, a good source of fibre and has been associated with numerous health benefits, including improved blood flow, lower blood pressure and an increase in exercise performance!

You will need...

Large Saucepan or Casserole Dish with a lid
Hand blender or food processor

1 kg beetroot, peeled and finely sliced
5 banana shallots, finely sliced
2 leeks, finely sliced
3 garlic cloves, crushed
3 bay leaves
2 tbsp fresh thyme
200ml white or rose wine 
1 litre vegetable stock
50g butter
1 tbsp rapeseed or olive oil
Sea salt & freshly milled black pepper

Horseradish Cream
150g half fat creme fraiche
50g fresh horseradish, peeled & finely grated
fresh thyme leaves

To make...

Serves 4-6
1.     Heat the butter and oil on a low heat, add the shallots, leeks, garlic, bay leaves & thyme and sweat for 5 minutes
2.     Add the sliced beetroot and season generously, put the lid on and cook on medium for 15 minutes, stirring occasionally 
3.   Turn the heat up and add the wine, cook for 5 minutes
4.   Add the stock, bring to the boil, then reduce the heat, cover & simmer for 1 hour, until the beetroot is soft, remove the bay leaves
5.   Mix the creme fraiche with grated horseradish & put in the fridge
6.   Remove the pan from the heat and puree the soup with a hand blender or food processor until completely smooth
7.     Once smooth, gently heat up but be careful not to boil!
8.   Check the seasoning and add more if required
9. Ladle into bowls, then add a spoonful of the horseradish cream with a few thyme leaves & black pepper
10. This soup can be frozen with a spoonful of horseradish cream once completely cooled

Nutritional Info
Per Serving
243 kcal | 13.9g fat | 7.5g saturates | 16.6g carbs | 13.8g sugars | 5.7g fibre | 4.9g protein | 0.77g salt


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