BEETROOT SOUP WITH HORSERADISH YOGHURT

November 1, 2015

Beets… probably not the most popular vegetables out there. But give them a chance. Already the wicked color is worth it!
Like most of the time I fell in love with the looks of the beets on the market first and then had a look at what I could actually do with them. And the choice was definitely the right one.
This recipe is full of flavor, a little sweet and just delicious. Quick and easy to make too if you enjoy having purple hands ;) The horseradish yoghurt gives it an extra fresh and spicy kick!

BEETROOT SOUP WITH HORSERADISH YOGHURT

  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large onion
  • 500g raw beetroot
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • salt
  • pepper
  • 4 teaspoons horseradish [freshly ground]
  • ½ cup plain yoghurt [rather dry]

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_ finely chop onion

_ coarsely grate beetroot

_ heat oil in a large sauce pan

_ add mustard and cumin seeds

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_ stir constantly until they get fragrant and start to jump

_ add onion and fry until soft

_ add grated beetroot, vegetable broth and bay leaves

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_ bring to a boil

_ lower heat and let simmer for 30 to 40 minutes

_ combine yoghurt and horseradish

_ set aside for the yoghurt to absorb the flavors

_ add apple cider vinegar, salt and pepper to the beetroot soup

_ simmer for another minute or two

_ adjust seasoning to taste

_ serve topped with a dollop of horseradish yoghurt

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