Vegan beetroot soup with horseradish

Vegan beetroot soup with horseradish: a creamy recipe with beetroot, potatoes, onion, soya yoghurt and lemon juice – warm, full of flavour and easy enough for every day.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 200 kcal per serving
• Protein: 5 g
• Fat: 6 g
• Carbs: 32 g

Ingredients

• 500g beetroot
• 2 potatoes
• 1 onion
• 600ml vegetable stock
• 1 tbsp olive oil
• 2 tbsp horseradish
• 3 tbsp soya yoghurt
• 1 tbsp lemon juice
• 1 pinch of salt
• 1 pinch of pepper

Method

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

1. Peel the beetroot and potatoes and cut them into small cubes. Finely slice the onion; gloves are handy for the beetroot, as it stains a lot.
2. Heat the olive oil in a pan and cook the onion gently until soft and translucent. Add the beetroot and potatoes and sweat them briefly too.
3. Pour in the vegetable stock, bring to the boil and simmer gently until the vegetables are soft. Depending on the size of the cubes, this takes a good while.
4. Blend the soup until smooth and season to taste with lemon juice, salt and pepper. If you'd like it a little thinner, add another small splash of stock.
5. Stir the soya yoghurt and horseradish together until smooth. Adjust the horseradish carefully, depending on how much heat you want.
6. Ladle the soup into bowls and serve with the horseradish yoghurt.

Good to know

This soup is earthy, gently fiery and really warming. I particularly like it on chilly days, when you want something warm and robust.

Swaps

Soya yoghurt → unsweetened coconut yoghurt (soya-free, often a little milder); potatoes → celeriac (also provides fibre, more savoury flavour); onion → shallot (milder and more delicate in flavour)

Allergens

Contains soya; depending on the product, jarred horseradish may also contain mustard. For children, use the horseradish very sparingly; in pregnancy, use fresh ingredients and good kitchen hygiene.

Dairy-free recipes