Alan Morgan Breakfast table 1500x275

Beetroot and Horseradish Soup

Slightly amended from a recipe by Rosemoor Head Chef, Greg Tyler. Rosemoor is a glorious Royal Horticultural Society garden in Devon. Many of the dishes served in their restaurant use seasonal produce from their garden.

  • 1 Kg beetroot, peeled and diced
  • 4 whole garlic cloves, peeled
  • 4 Tb olive oil
  • 2 onions
  • 3 sprigs of fresh thyme, leaves picked
  • 1 potato, peeled and cubed
  • 1.5 litres chicken or vegetable stock.
  • 2 apples, peeled cored and grated
  • 1 - 2 Tb creamed horseradish
  • sea salt and pepper
  • crème fraiche

Pre-heat oven to 180°C.

Place the diced beetroot, garlic cloves and half the olive oil into a bowl and mix. Season with salt and pepper.

Tip into an ovenproof dish and roast for about 30 minutes.

Heat the rest of the oil in a large saucepan, add the onions and cook till just softening. Add the thyme and potato and cook for a further 5 minutes.

Remove the beetroot from the oven and add to the saucepan with the apple and stock. Simmer for 15 minutes or until all the vegetables are tender.

Use a stick blender or food processor to whiz until smooth. Add the horseradish and about ½ a cup of crème fraiche.

Check seasoning and adjust if needed by adding more horseradish, crème fraiche or salt and pepper.

Reheat gently to serve but avoid boiling. If liked top with more crème fraiche.