Page title and description

Soups & stews
Beetroot, apple, horseradish & hazelnut soup
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg beetroot, peeled and chopped
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 2 apples, finely diced - one to cook with and one to garnish with
- 1 litre vegetable or chicken stock
- 2 tbsp of freshly grated horseradish, or used creamed to taste
- red wine vinegar, to taste
- 50g chopped and toasted hazelnuts
- bunch of parsley, finely chopped
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften. -
Step 2
Add the beetroot, garlic, bay and 1 of the apples. Cook for 2 more minutes. -
Step 3
Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender. -
Step 4
Remove the bay leaves and stir in the horseradish. Blend the soup until completely smooth - adding a dash of water if it seems too thick. -
Step 5
Taste and tweak with more salt and a dash or two of vinegar, to your liking. -
Step 6
Divide between bowls and garnish with diced apples, hazelnuts and parsley.