Description

This velvety beetroot soup with fresh horseradish is a real taste experience! I especially like to make it in autumn when beetroot is in season. The sweetness of the beetroot harmonizes wonderfully with the spiciness of the horseradish. The preparation is super easy and quick, perfect for a cozy evening. If you like, you can add a dollop of cream. A vegetarian dish that warms and tastes simply delicious!

Ingredients (9 ingredients)

1 piece Onion(s)

600 g Beetroot

200 g Potato(es)

20 g Oil or Butter

1 piece Bay leaf

6 piece Allspice - Grains

1 tbsp Lemon juice

7 tbsp Cream

200 g Horseradish fresh or from the jar

Preparation (7 steps)

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel and quarter the onion and place in the mixing bowl. Chop for 3 sec./speed 5.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add oil or butter and sauté for 3 min./120°C/speed 1.

180

Prepare beetroot and potatoes

Peel, wash and roughly grate the beetroot. Peel, wash and cut the potatoes into small cubes. Add both to the mixing bowl.

Cook soup

Thermomix® Setting

15 min/212°F/Speed 1 100

Add 1 liter of boiling water, bay leaf and allspice berries (in a tea egg or paper tea filter). Cook for 15 min./100°C/speed 1.

900

Puree soup

Thermomix® Setting

30 sec/Speed 8-10

Remove bay leaf and allspice berries. Puree the soup for 30 sec./speed 8-10, increasing the speed slowly.

Season the soup

Thermomix® Setting

10 sec/Speed 3 Linkslauf Reverse

Add horseradish, lemon juice, salt and pepper and stir for 10 sec./speed 3 reverse rotation.

Serve

Stir in the cream or put it on the plate and serve.

Finished cooking? Great! 🎉

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About this recipe

This beetroot soup is more than just a recipe for me; it is a reminder of autumn days in my childhood. My grandma always had a huge garden, and in autumn the beetroot harvest was a real family event. The earthy scent of the freshly harvested tubers, mixed with the spicy aroma of horseradish, is inextricably linked to this season for me. The beetroot is of course the star of this soup. It brings a natural sweetness and a beautiful, intense color. The potatoes provide a creamy texture and a certain satiety. The onion forms the aromatic base, which is further enhanced by sautéing in oil or butter. The bay leaf and allspice berries, which release their aroma during cooking, give the soup a subtle spice without being too dominant. The lemon juice brings a pleasant acidity into play, which balances the sweetness of the beetroot. And the horseradish, freshly grated or from a jar, is the icing on the cake: its spiciness harmonizes perfectly with the sweetness and provides an exciting contrast. When preparing in the Thermomix®, it is important to roughly grate the beetroot before cooking. This will make it cook faster and easier to puree later. Make sure to put the bay leaf and allspice berries in a tea egg or paper tea filter so they can be easily removed. When pureeing, it is advisable to slowly increase the speed to avoid splashing. The reverse rotation when stirring in the horseradish prevents the soup from being crushed too much. For a vegan version, the cream can simply be replaced with plant-based cream, such as cashew or soy. If you like it a little spicier, you can also cook a small chili pepper. Ginger also goes perfectly with beetroot and gives the soup a special touch. Serve the soup hot, garnished with a dollop of cream or a spoonful of crème fraîche. Roasted pumpkin seeds or croutons provide an extra crunch. A piece of fresh bread, preferably a dark farmhouse bread, goes perfectly with it. The beetroot soup can be prepared well in advance and stored in the refrigerator. It can be kept there for 2-3 days without any problems. Simply reheat before serving and add a little more liquid if it has become too thick. You can also freeze the soup in portions. This way you always have a quick and healthy meal at hand.