Beetroot souptwo 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 serveHorseradish creamtwo 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.Beetroot soup 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. Serves four-six.  

Oct 3 -

Beetroot soup

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

Horseradish cream

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.

Beetroot soup 

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.

Serves four-six. 

 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily