Working from home, I’m guilty of not making much of an effort at lunchtimes and with my daughter at school, I’m more likely to grab whatever’s the quickest option over a meal that’s nutritious and tasty. But this week I thought, enough, let’s ditch the salad bags and make an effort even if it is just for me. So I picked beetroot and horseradish soup, having had it in a Brighton cafe recently and thinking how lush it was.
A quick search on Google lead me to a basic Tesco recipe which works for me, so away I went. This is what I used:
- 250g of beetroot (I used closer to 350g as I love beetroot so much), peeled and finely sliced
- 1 red onion, diced
- 1 carrot, thinly sliced
- 400ml vegetable or chicken stock
- 1 tsp of dried thyme
- 2 tsp of balsamic vinegar
- 1 tbsp of horseradish sauce
- Fry the onions in a little olive oil till soft but not brown
- Throw in in the beetroot, carrots, stock, thyme and cook for a few minutes.
- Add the vinegar, stock and horseradish
- Bring it to the boil then let it simmer for 15-20 mins
- Remove from hob and allow to cool slightly.
- Blend in your bullet, blender etc for a couple of minutes.
Serve (NB serves 2, or one greedy mum)
I served the soup up still warm with an extra little swirl of horseradish sauce as I like the heat! The original recipe shows you how to make candied walnuts to garnish the soup with, but for a mum who likes Netflix time in her lunch break, candied walnuts was just a step too far (maybe one day). The soup was delicious and looked great too (I just so happened to have purple Le Creuset soup dishes, meant to be). I feel inspired, maybe I’ll give daytime cooking a real go this year. Lx