Cooking Notes: about 25min
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- 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 2 medium beetroots, about 300g (11oz)
- 1/2 medium fennel bulb, green fronds reserved
- 750 ml (1 1/4 pint) vegetable stock
For the drizzle
- 2 Tbsp. sour cream
- 1/4-1/2tsp creamed horseradish
- Step 1
Heat oil in a medium pan and gently fry onion for 5min until softened. Meanwhile, wearing latex gloves to prevent your hands staining, peel beetroots and cut into rough 2cm (¾ in) pieces. Next, cut fennel into similar-sized pieces.
- Step 2
Add beetroots, fennel and some seasoning to onion pan. Stir in stock, then bring to boil. Simmer for 15-20min until vegetables are tender.
- Step 3
Meanwhile, in a small bowl mix the drizzle ingredients with 1tsp water. Set aside. Blend soup until completely smooth, return to pan and check seasoning.
- Step 4
Reheat soup, if necessary, and divide between two bowls. Dot on some of the drizzle, and with a cocktail stick or tip of a sharp knife pull through dots to make hearts. Sprinkle over reserved fennel fronds and some freshly ground pepper. Serve.
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Get Ahead
Prepare to end of step 4 up to a day ahead. Cool soup completely, cover and chill. Cover the drizzle and chill. To serve, reheat soup gently in pan until piping hot, and complete recipe
Per Serving:
- Calories: 170
- Fibre: 8 g
- Total carbs: 17 g
- Sugars: 13 g
- Total fat: 8 g
- Saturated fat: 2 g
- Protein: 5 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
