Beetroot, Horseradish & Ginger Soup
ingredients
- 360g beetroot (raw), peeled and chopped
- 3 medium parsnip, peeled and chopped
- 1 leek, halved and chopped
- 3 celery sticks, chopped
- 1 garlic clove, crushed
- 1 inch ginger, finely diced
- 900ml prepared vegetable stock
- 2 tbsp horseradish sauce
- 100ml single cream
- 1 tbsp rapeseed oil
nutrition facts
Per average serving:
energy
808 kJ / 193 kcal
10 %
fat
11 g
16 %
saturates
3.4 g
17 %
Sugars
12 g
13 %
salt
1 g
17 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Heat the oil in a large saucepan add the leeks, celery, garlic and ginger and cook for approx. 10 minutes without colouring.
- Add the beetroot, parsnip and horseradish cook for a further 10 minutes then add the stock and simmer for approx. 30 minutes or until all vegetables are tender.
- Blend the soup until smooth, stir in the cream and serve.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.