Beetroot soup with Horseradish, Dill, Parsley, Chervil & Chives

1 clove of garlic
1tbsp olive oil
A vac pack of beetroot – check the beetroot package to make sure that it doesnt contain vinegar
A 400g tin of tomatoes
To garnish:
1tbsp crème fraîche
half tsp horseradish sauce (or creamed horseradish)
1tbsp chopped herbs dill, parsley, chives, chervil or coriander (optional)

Put the oil in a small pan over a medium heat and crush in the garlic.
Chop one of the smaller beetroot into little chunks.
Add the rest of the beetroot and the tomatoes to the pan, plus about a third of a canful of water.
While it heats, whiz the mixture smooth with a handheld blender. Taste and season with salt and pepper.
The soup should be piping hot but not boiling. Stir in the chopped beetroot.
Mix the crème fraîche with the horseradish and serve in dollops on the soup.
Sprinkle over some chopped herbs if you have them.

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