two tablespoons olive oil (I used coconut oil)
one red onion, sliced
three garlic cloves, sliced
five centimeter piece of fresh ginger, peeled and finely sliced
one teaspoon ground coriander
half of small red cabbage, sliced
six hundred grams beetroots, peeled and diced
six cups chicken stock
four hundred grams tin chopped tomatoes
one tablespoon honey
horseradish cream (see recipe below) and crusty bread, to serve
two hundred millilitre double cream
two tablespoons grated fresh horseradish
one tablespoon Dijon mustard
one teaspoon white wine vinegar
one// Whisk together all the ingredients with a little sea salt and white pepper until the cream just holds its shape. Refrigerate for a couple of hours to let the flavours develop.
one// Make the horseradish cream first, as it needs a couple of hours in the fridge.
two// To make the soup, heat the oil in a large heavy-based saucepan over medium heat. Add the onion and a pinch of sea salt and cook for ten minutes until softened. Add the garlic, ginger, coriander, cabbage and beetroot, then pour in the stock and stir in the tomatoes and honey. Bring to a simmer and cook for twenty five minutes.
three// Let the soup cool slightly and then puree in batches. Serve with a bit of horseradish cream and crusty bread.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily