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Beetroot soup with horseradish recipe

Beetroot soup with horseradish recipe

65 ratings

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. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 202 calories / serving
  • Freezable
  • Healthy


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 500g (1lb) potatoes, peeled and chopped
  • 750g (1 1/2lb) beetroot, peeled and chopped
  • 600ml (1pt) chicken or vegetable stock
  • 100ml (3 1/2fl oz) half-fat soured cream
  • 4-5 tbsp hot horseradish
  • small handful dill (optional)
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    2g 11%
  • Sugars

    11g 13%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 27.3g Protein 5.5g Fibre 5.8g


  1. 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.
  2. 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.
  3. Bring to the boil, then simmer, partially covered, for 20-25 minutes until the vegetables are tender.
  4. 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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