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Fresh from the garden to the kitchen

Beetroot and Bramley Soup with Horseradish

beetroot soup

On February 6, 2019 By Rebecca Field

Beetroot recipe: an unusual beetroot combination

We will be serving this soup on the January 2015 snowhole expedition. The recipe was requested by clients on the Hogmanay Winter Skills course. The ingredients dehydrate well.

  • 500g raw beetroot
  • 2 medium onions
  • 1 tbsp olive oil
  • 2 Bramley apples
  • 1 1/2 chicken or vegetable stock
  • 2 star anise
  • snipped chives
  • salt and pepper
  • 1 tsp horseradish sauce
  • 1 tbsp natural low fat yoghurt

serves 4

Calorie count: 116


Great for a fast day on 5:2 diet.

Preheat oven to 200oC. Place beetroot in 1cm water in a baking tray. Cook for one hour, or until a knife meets with little resistance, then take them out and run under cold water until cool enough to peel.

Heat oil in thick-bottomed pan. Add onions and sweat until soft. Pour on the stock, add star anise and seasoning, simmer for 15 minutes. Remove star anise, then blitz until pureed. Serve with chives and yoghurt mixed with horseradish as a garnish.

This soup can also be made by grating raw beetroot in with the onions.

The soup is still delicious if you forget to add the horseradish and yoghurt.

Recipe extracted from “The Fast Diet Recipe Book by Mimi Spencer

Requested by clients on our Hogmanay Winter Skills Course, 2014/15

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