Beetroot and Horseradish Soup

What do I need?

• 1 ½ tbsp olive oil
• 1 large red onion, chopped
• 550 g (1 bunch) raw beetroot,
• scrubbed and roughly chopped
• 1 tsp fennel seeds
• 1 ½ tbsp tomato purée
• 2 tbsp horseradish
• 500 mL vegetable or beef stock
• 500 mL water
• ½ small lemon, zested, juiced
• Salt and pepper
• 70 g soft goats cheese
• Fresh thyme, to serve

How do I make it?

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion with a pinch of salt and cook, stirring, for about 5 minutes until translucent but not browned.
2. Add the chopped beetroot and fennel seeds to the saucepan; cook, stirring, for another 5 minutes.
3. Incorporate the tomato purée and horseradish into the mixture, stirring continuously cook for 1 minute.
4. Pour in the stock along with 500 millilitres of water, stir well, and bring the mixture to a boil.
5. Reduce the heat to a gentle simmer and cook for 45 minutes until the beetroot is completely tender.
6. Using a stick blender directly in the pan or transferring the mixture to a freestanding blender in batches, blend the soup until smooth.
7. Return the blended soup to the pan, heat it gently, and keep it warm. Stir the lemon juice into the hot soup and season with salt and pepper, if needed.
8. Divide the soup between warm bowls and garnish with teaspoonfuls of goats cheese, scattering chopped fresh thyme over the top.