Thanks to River Cottage for providing this nutritious tasty soup.
The recipe below is great for the colder months. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
Thick purée/Thin purée: Blend cooked dish to a smooth consistency
2 tbsp cold pressed rapeseed oil
1 tsp mustard seeds
1 tsp cumin
1 tsp fennel seeds
1 large onion, finely chopped
1 lb/500g raw beetroot, any colour, coarsely grated
1 litre vegetable broth
2 bay leaves
1 tbsp apple cider vinegar
sea salt and freshly ground pepper
4 tsp freshly grated horseradish, or more to taste
120ml plain organic yoghurt
Heat rapeseed oil in a large saucepan on a medium heat, add the mustard, fennel and cumin seeds and stir constantly to prevent burning.
Fry until fragrant and lightly smoking.
Add onion and fry until soft, stirring occasionally.
Add the grated beetroot, vegetable broth and bay leaves.
Bring to a boil, lower the heat and let simmer for 30-40mins.
Meanwhile prepare the horseradish yoghurt by combining both ingredients in a bowl and set aside.
Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so.
Adjust seasoning to taste.
Serve in bowls with a dollop of horseradish yoghurt.