Pic of Beetroot, apple, horseradish & hazelnut soup

Beetroot, apple, horseradish & hazelnut soup

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Soups & stews

Beetroot, apple, horseradish & hazelnut soup

Serves 4 50 min
The nose-tingling heat of horseradish and sharp sweetness of the apple both lift the stout, grounded flavour of the beetroot. The hazelnuts echo it and add a buttery richness.

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
Cooking time: 40 min

  • 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.

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