Beetroot and fresh horseradish soup
Prep
Cook
Total
Yield 4
Ingredients
- 1 small onion, diced
- 2 celery sticks
- 500 g beetroot
- 800 ml vegetable stock
- 1 tbsp red wine vinegar
- 1 tbsp horseradish
- 2 tbsp Dill
- natural yoghurt to serve (optional)
Instructions
- heat the oil in a frying pan, add onion and fry until softened
- add celery and fry for a few more minutes
- add the beetroot and stock and simmer for 10 minutes
- Blend the soup until smooth
- add vinegar, horseradish and dill and heat for a few minutes
- season with salt and pepper
Courses Main
Recipe by leafs & roots at https://leafsandroots.com/2017/12/06/beetroot-and-fresh-horseradish-soup/