• 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely sliced
  • 4 x 250g packs cooked beetroot in natural juices, roughly chopped, juices reserved
  • 2 pints of vegetable stock, made with 2 vegetable stock cubes
  • 6 tbsp soured fresh cream
  • 6 tbsp horseradish sauce
  • dill sprigs, washed, to serve


  1. 1

    Heat the oil in a large pan, then add the onion and garlic and fry gently until the onion is translucent. Add the chopped beetroot and juices along with the stock and simmer for 5-7 minutes.

  2. 2

    Take the pan off the heat and let cool slightly, then use a hand-held blender to whizz to a purée until smooth. Return to the heat to warm through

  3. 3

    Combine the soured cream and horseradish sauce in a small bowl. Ladle the soup into 4 bowls, swirl in a spoonful of the sauce, garnish with dill and serve.

Nutritional Details

Each serving provides
  • Energy 708kj 169kcal 8%
  • Fat 9.8g 14%
  • Saturates 3.4g 17%
  • Sugars 14.4g 16%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 100kj/24kcal

Each serving provides

14.7g carbohydrate 4.3g fibre 3.5g protein

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