Meal Planner


Perfect on those cold evenings when something warm and earthy is called for, yet packed full of nutrition.  

Preparation time: 10 minutes

Cooking time: 35 minutes


Serves: 4 people

  • 1 kg Fresh Beetroot
  • 2 cloves Garlic
  • 30 g Horseradish
  • 1 - Leek
  • 1 - Lemon
    juice of half
  • 1 tbsp Olive Oil
  • 1 - Onion
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 - SuperValu Pink Lady Apples
  • 1.5 litre Vegetable Stock
    or chicken stock
To Garnish:
  • 2 tbsp Creme Fraiche
  • 1 sprig SuperValu Parsley


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.

Be the first to add a review.

Shopping List

99 View