Beetroot, Apple and Horseradish Soup Recipe

Image © Andrew Linda

Blanche says: “This one is colourful and comforting: the earthy flavour of beetroot and sweet apple is brought to life by the hot kick of horseradish. It’s worth seeking out a fresh horseradish root that you can grate directly over each bowl (the leftover root freezes well), or use horseradish from a jar, but remember it usually has added vinegar, so reduce the amount in the recipe.”

Serves:

6 with leftovers

Ingredients

2 tablespoons light olive oil
1 medium red onion, sliced
2 celery sticks, roughly chopped
2 medium carrots, peeled and roughly chopped
1 large floury potato, peeled
1kg (2lb 4oz) beetroot (preferably organic), peeled
1 teaspoon thyme leaves
3 medium dessert apples
½ tablespoon balsamic vinegar
Sea salt and freshly ground black pepper

To serve

Crème fraîche or natural yogurt
Freshly grated horseradish
Handful of flat-leaf parsley, chopped

Method

1. Heat the oil in a large, heavy-based pot over a medium heat and fry the onion with a large pinch of salt. Once it has started to soften, add the celery and carrots, and cook for a few more minutes.

2. Cut the potato and beetroot into walnut-sized pieces and add to the pot. Cook for a few minutes, then add the thyme, 1 teaspoon of salt, some pepper and 1.5 litres (2. pints) water. Bring to the boil, then reduce to a simmer and cook for 30 minutes.

3. Grate or very finely chop the apples (removing the cores) and add to the pot. Continue to cook for another 10 minutes, by which point the beetroot should be completely soft.

4. Remove from the heat and carefully (it will be very hot) liquefy using a blender, then push all the soup through a wide-meshed sieve to make a silky liquid. Add the vinegar and taste for seasoning.

5. Serve with a dollop of crème fraîche or yogurt, a little grated horseradish and chopped parsley on each bowl.

Recipe taken from House & Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure by Blanche Vaughan. Published by Mitchel Beazley.

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