I recently shared a picture of my lunch, Beetroot and Horseradish soup and have received lots of requests for the recipe, so thought I’d share it. It was originally from Hugh Fearnley-Whittingstall, but I adapted it slightly. My horseradish was also out of the jar! But I’ve included a fresh recipe to make your own if you wish. I just didn’t have the time!
(Serves 4–6 people)
- 1kg beetroot
- 4 garlic cloves (unpeeled), bashed
- 2–3 sprigs of thyme
- 1 bay leaf
- 3 tablespoons Sant Elia olive oil
- 1 litre vegetable stock
- Himalayan salt and fresh ground black pepper
For the horseradish sauce
- 3–4cm piece of fresh horseradish, peeled and freshly grated (or 1 tablespoon creamed horseradish)
- 200ml soured cream, crème fraîche or thick, plain (full-fat) yoghurt
1. Preheat the oven
2. Place the beetroot, whole in a roasting tin and scatter around the garlic, thyme and bay leaf.
3. Pour on the oil and season with the salt and pepper.
4. Mix everything with your hands and pour a cup of water into the tin, covering with foil.
5. Roast until the beetroot are tender (about an hour depending on the size of the beetroot). While the beetroot are roasting, make the horseradish cream: in a bowl, mix the grated (or creamed) horseradish with the soured cream, crème fraîche or yoghurt.
6. Remove the foil from the roasting tin and leave the beetroot until they are cool enough to handle. Top and tail them and peel or rub off the skins – they should slip off easily. Chop the beetroot.
7. Squeeze the garlic from the skins and place in a blender with the beetroot. Process with enough of the stock to make a smooth purée, then transfer to a saucepan and thin further with stock to get the texture you like.
8. Heat through, over a medium heat, till thoroughly hot but not boiling.
I sprinkled my soup with cranberries, but you can season/ or not, with whatever you want.