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Beetroot and Horseradish Soup

Submitted by sam from worthing 11 June 2009

can be frozen, and reheated from frozen over a gently heat.



1 tbsp olive oil,500g cooked and peeled beetroot chopped,1 large red onion chopped,500ml veg stock,1 tbsp horseradish sauce,1 tsp dried thyme,


Heat oil in a pan and add all the veggies, with 30ml of the stock, cover the pan and cook on a low heat stirring occassionally until the veggies are tender, 10 mins or so.

Add the remaining stock and horseradish, heat through to just simmering then whizz the soup with a stick blender or processor, season to taste. serve warm.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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