RECIPE OVERVIEW
Perfect on those cold evenings when something warm and earthy is called for, yet packed full of nutrition.
Ingredients
Serves: 4 people
-
1 kg Fresh Beetroot
peeled -
2 cloves Garlic
chopped -
30 g Horseradish
-
1 - Leek
chopped -
1 - Lemon
juice of half -
1 tbsp Olive Oil
-
1 - Onion
chopped -
1 pinch Pepper
-
1 pinch Salt
-
1 - SuperValu Pink Lady Apples
grated -
1.5 litre Vegetable Stock
or chicken stock
To Garnish:
-
2 tbsp Creme Fraiche
-
1 sprig SuperValu Parsley
Method
1. Heat the oil in a saucepan over a medium heat and add the onion, leeks and garlic and cook for 8 – 10 minutes until softened.
2. Pour in the stock and bring to the boil, add the beetroot, grated apple and reduce to a simmer.
3. Cook for 20-25 minutes until the beetroot is cooked, then remove from the heat. Once the soup has slightly cooled blitz with a hand blender until smooth, then add the horseradish sauce and blitz until smooth.
4. Season with salt and pepper, add a squeeze of lemon juice and return to the pan over a very low heat.
5. Serve the soup in a bowl with a spoonful of crème fraîche.
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