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Roasted beetroot soup with crème fraiche, horseradish and dill

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.

Method

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.

Ingredients

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


Serves: Serves 2-4 people


Dietaries: VEGAN

Method

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.

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