Inspired by the trendy Parisian foodie mecca, Rue du Nil, this earthy beetroot soup packs a punch with raspberry vinegar and fresh grated horseradish. Serve as is, or with a crusty baguette.
- 1kg beetroot
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp chilli powder, or more to taste
- 250 ml (1 cup) apple juice
- 1 litre vegetable stock
- 1 tbsp raspberry vinegar (see Note)
- 2 cm piece fresh horseradish root (see Note), finely grated
- 1 small Granny Smith apple, cut into matchsticks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180ºC. Rub beetroot with 1 tablespoon of oil and 1 teaspoon of salt. Place on an oven tray and roast for 1½ hours or until tender when pierced with the tip of a knife. Cool, then peel and chop.
Heat remaining tablespoon of oil in a large saucepan over medium heat. Add onion, garlic, chilli and 1 teaspoon of salt. Cook, stirring, for 5 minutes or until softened. Add chopped beetroot and apple juice to saucepan. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Add vegetable stock and bring to a simmer. Cook for a further 10 minutes or until beetroot is very soft. Cool slightly.
Transfer to a blender, blend until smooth and then return to saucepan; alternatively use a stick blender. Warm over low heat. Add vinegar and most of the horseradish, season with salt and pepper and stir to combine. Divide soup among serving bowls and top with apple and remaining horseradish.
• Fresh horseradish root is available from greengrocers. Substitute bottled horseradish.
• Raspberry vinegar is from specialist food shops.
Photography by Chris Chen. Styling Vivien Walsh. Food preparation by Phoebe Wood.
As seen in Feast magazine, August 2014, Issue 34. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.