Cold beetroot soup
- June 2015
- Serves 6
- Hands-on time 30 min, plus chilling and 2 days brining
Olia Hercules’ vibrant beetroot soup recipe is served cold for a refreshing summer starter recipe.
- Vegetarian recipes
- 0.5g (no saturated)
- 14.6g (8.5g sugars)
If you don’t want to wait 2 days while the beetroot is being brined, use cooked beetroot in vinegar and replace the brine water with more stock.
Olia says: “If you can’t find any horseradish, funk it up a little with a shake or two of Tabasco. You could finish it off with a splash of sherry vinegar, if you like.
Make the soup up to 48 hours in advance and keep covered in the fridge.
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