Gluten-free beetroot soup with horseradish cream

Gluten-free beetroot soup with horseradish cream: creamy, punchy and easy for everyday – with beetroot, potato, soured cream, horseradish and pumpkin seeds.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 220 kcal per serving
• Protein: 5 g
• Fat: 8 g
• Carbs: 28 g

Ingredients

• 500 g cooked beetroot
• 1 potato
• 1 onion
• 700 ml vegetable stock
• 1 tbsp olive oil
• 1 tbsp vinegar
• 100 g soured cream
• 2 tsp horseradish
• 1 pinch of salt
• 1 pinch of pepper
• 1 tbsp pumpkin seeds

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Finely dice the onion, and peel and chop the potato. Cut the precooked beetroot into pieces.
2. Heat the olive oil in a pan and soften the onion until translucent. Add the potato and beetroot and cook gently for a brief 2–3 min.
3. Pour in the vegetable stock, bring to the boil and simmer, covered, until the potato is soft.
4. Blend the soup until smooth. Stir in the vinegar and season to taste with salt and pepper.
5. For the horseradish cream, stir the horseradish into the soured cream and round it off with salt and pepper.
6. Ladle the soup into bowls, top with the horseradish cream and sprinkle with pumpkin seeds.

Good to know

This soup is simple but not boring. Earthy warmth, a gentle heat and a creamy topping make it really well rounded.

Swaps

Soured cream → Greek yoghurt (also provides protein) | Potato → celeriac (celeriac counts as celery, an allergen) | Pumpkin seeds → walnuts (contain omega-3 fatty acids; tree nuts) | Cider vinegar → lemon juice (provides vitamin C)

Allergens

Contains milk (soured cream). Horseradish can be too hot for children; in pregnancy, well-washed fresh ingredients and pasteurised dairy products are the safe choice.