This vibrant purple soup has a rich and earthy flavour thanks to fresh beetroot and fiery horseradish. Serve this healthy soup recipe with a swirl of soured cream for a comforting lunch or dinner.
Heat half the olive oil in a large pan. Add the onion and on a medium-low heat, cook gently for 5 minutes, stirring, until softened.
Add the potatoes and beetroot and cook for 3-4 minutes, stirring continuously. Pour in the chicken or vegetable stock and 500ml (17fl oz) of water.
Bring to the boil, then simmer, partially covered, for 20-25 minutes until the vegetables are tender.
Pour into a blender, along with half the soured cream, and whizz until smooth. Season with salt and freshly ground black pepper and add the horseradish, to taste. Serve swirled with the remaining soured cream and garnish with dill, if you like.
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