Beetroot soup with horseradish yogurt

Photo: Green Kitchen Stories

The color alone. Roasted beets, a swirl of horseradish yogurt, and it tastes like a Scandinavian winter in the best way.

From David Frenkiel and Luise Vindahl at Green Kitchen Stories · @gkstories

A deep red Scandinavian beet soup with apple and thyme, blended smooth and topped with a swirl of horseradish yogurt.

You need

• 2 lb (900 g) beets, peeled and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tart apple, peeled and chopped
• 2 sprigs thyme
• 4 cups vegetable stock
• 1 tbsp apple cider vinegar or lemon juice
• Salt and pepper
• For the horseradish yogurt: 1 cup thick plain yogurt, 1 to 2 tbsp freshly grated horseradish (or prepared), a pinch of salt
• Dill or chives, to serve

How to make it

1. Heat the oven to 400°F (200°C). Toss half the beets with a little oil and salt and roast until tender, about 40 minutes. (Roasting half gives the soup a deeper flavor.)
2. Meanwhile warm the olive oil in a pot and soften the onion and garlic, 5 minutes. Add the raw beets, apple, thyme and stock and simmer covered until the beets are tender, 30 to 40 minutes.
3. Add the roasted beets and remove the thyme stems. Blend until very smooth.
4. Season with the vinegar or lemon, salt and pepper. Add more stock if it's too thick.
5. Stir the yogurt with the horseradish and salt.
6. Serve the soup with a big spoonful of horseradish yogurt swirled in and some dill or chives.

Written in our own words from David Frenkiel and Luise Vindahl's recipe, with their quantities. The original: Beetroot soup with horseradish yogurt, Green Kitchen Stories.

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