As the weather starts to cool down and the days grow shorter my go to comfort food is always soup. Soup is easy to make and the perfect way to use all the beautiful autumn produce that is starting to come into season.
Pre heat your oven to 160°C. Mix the crème fraiche and horseradish together and set aside.
Rub a little oil onto the beetroots and wrap in foil. Place on a. Baking tray and cook for 2 hours. This may seem like a long time but it essential to get all the sweet goodness out of the beetroots. Allow to cool and then peel and roughly chop. Heat the remaining olive oil in a saucepan and fry the onion and garlic until soft but not brown. Add the vegetable stock and bring to a simmer. Add the beetroot and cook for 5 minutes.
Place into a blender and blend until smooth. Divide between warmed soup bowls and dollop some of the crème fraiche mix onto each and top with some dill.
400 grams (around 3 medium sized) raw beetroots
½ an onion peeled and roughly chopped
2 cloves garlic peeled and chopped
2 tablespoons olive oil
500 ml good vegetable stock
Salt and pepper
100 grams plant based crème fraiche
2 tablespoons hot horseradish from a jar
Fresh dill to garnish
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
Read Moremains
VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Read Moresnacks
VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
Read More