Roasted Beetroot Soup with Horseradish Cream

This simple beetroot soup recipe is from Hugh Fearnley-Whittingstall’s excellent River Cottage Veg Every Day book. Beetroot has a wonderful earthy taste that I love and it makes a great soup, the combination with horseradish works really well. Once again my dad came up trumps with a bunch of fresh beetroot from his garden, perfect!

I couldn’t find fresh horseradish but Hugh F-W suggests a tablespoon of creamed horseradish in its place, I actually used 3 tablespoons of Sainsbury’s “Horseradish Sauce” with some plain yoghurt as one tablespoon didn’t seem enough and I think it could have taken more. I love how Horseradish and yoghurt go together, not something you would immediately think of pairing together but I could eat it straight out of the bowl like that (between you and me I might have had a spoonful or two!).

Makes 6 servings


1Kg fresh beetroot
4 unpeeled garlic cloves, bashed
3 sprigs of thyme
1 bay leaf
3 tablespoons of olive oil
1 litre of vegetable stock
Sea salt and freshly ground black pepper
3-4cm piece of horseradish peeled and grated or 1 tablespoon (or more to taste) of prepared horseradish
200ml of soured cream, crème fraiche or plain yoghurt


1. Preheat the oven to Gas Mark 6.
2. Scrub the beetroot well and put in a roasting tin with the garlic, thyme and a bay leaf, cover with the oil and add salt and pepper then give it all a good mix with your hands to make sure everything is covered.
3. Add a wine glass of water and cover the tin with foil and roast for around an hour or until the beetroot is tender when pierced with a knife.
4. For the horseradish cream simply mix the horseradish with the yoghurt or cream.
5. Once the beetroot is cooked allow it to cool until you can handle them then cut off the tops and tails and the skins should slide off easily, you might need a knife to help with some.
6. Chop the beetroot into chunks and put in a pan, squeeze the garlic out of its skin and add to the beetroot along with half of the stock then blend with a stick blender (carefully! can you imagine the mess!) to make a smooth purée.
7. Add the rest of the stock and heat gently until it is hot but not boiling. Check the seasoning and serve with a good dollop of the horseradish cream.


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