Beetroot & Apple Soup with Horseradish Yogurt
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Prep: 15 mins
Cook: 35 mins
We’ve put a fresh, seasonal twist on borscht by adding crisp, sweet apple to compliment the earthy richness of beetroot, and topping it off with creamy yogurt swirled with horseradish mustard for a tangy lick of heat.
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423 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 celery stick
  • 1 carrot
  • 1 potato
  • 300g beetroot
  • 1 apple
  • 1 vegetable stock cube
  • 150g Greek style yogurt
  • ½-1 tbsp horseradish mustard
  • A handful of chives
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
You'll need
  • Large pan with a lid
  • Baking tray (optional)
  • Measuring jug
Step by step this way
  • 1.

    Peel and finely chop the onion. Put a large pan on a medium heat for 1 min, then add 1 tbsp olive oil and the onion. Season and fry, stirring once or twice, for 8 mins till starting to soften. Pop a lid on the pan in-between stirring, or cover the pan with a baking tray if you don’t have a lid.

  • 2.

    While the onion fries, trim the celery and finely chop it. Peel the carrot and potato and dice into ½cm cubes. Add the diced veg to the onion, stir, cover and sweat for 8 mins. Stir now and then.

  • 3.

    While the veg sweat, scrub, peel and coarsely grate the beetroot (see our beetroot tip). Quarter the apple, slice out the seeds and core and then coarsely grate it down to the skin. Stir the beetroot and apple into the veg. Pop the lid back on and sweat for a further 5 mins, stirring occasionally.

  • 4.

    Fill your kettle and boil it. Crumble the stock cube into a heatproof jug. Pour in 800ml boiling water and stir. Pour the hot stock into the pan. Cover and simmer for 10 mins till the veg are tender.

  • 5.

    While the veg simmer, pop the yogurt into a bowl. Add ½ tbsp horseradish mustard and stir to mix. Taste and add more mustard if it needs it, and a crack of black pepper. Finely chop the chives.

  • 6.

    Taste the soup and adjust the seasoning. Ladle into warm bowls and top with the yogurt and chives to serve.

  • Tip

    Eat & Keep
    This soup will keep for up to 3 days in the fridge or can be frozen for up to 3 months, minus its topping. Simply divide into individual tubs, cool, then seal and chill or freeze. Defrost overnight and make sure it is piping hot when you reheat it. To serve, top with a spoonful of yogurt and a dot of horseradish mustard.

  • Tip

    Beetroot warning
    Beetroot turns things purple: fact. To keep your kitchen, hands and clothes un-purple, grate the beetroot onto a plate or a board you can wash straight away, and wear gloves and an apron.

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