Preparation time:
15 mins

Total cooking time:
20 mins

Makes 10









You'll need
1 tblsp oil
1 small onion, chopped
1.5kg beetroot, peeled and chopped
5 cups vegetable stock
2 tsp caraway seeds
2 tblsp horseradish cream
1 cup sour cream

Here's how
1 Heat the oil in a large heavy-based pan. Cook the onion over medium heat for 5 minutes until soft.

2 Add the beetroot, vegetable stock and caraway seeds and bring to the boil. Reduce the heat and simmer, partially covered, for 40 minutes. 3 Leave to cool and process in batches until smooth. Return to the pan and reheat gently. Stir in the horseradish and sour cream before serving.

Storage time: The soup may be prepared up to one day in advance and refrigerated, but only stir in the sour cream and horseradish when you reheat just before serving.

Source: Soups and stews (Murdoch Books)