Beetroot and bramley soup with horseradish: The Fast Diet
PUBLISHED: 16:24 22 July 2013 | UPDATED: 16:24 22 July 2013
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Calorie count 116
The idea for this tangy autumn soup came from my friend Alex Renton, who made it for me one chilly lunchtime at his home in Edinburgh.
I loved it so much that I made it for chef Allegra McEvedy, who asked to use it in her Guardian column, and now it’s turning up here, a triumph of recipe recycling.
This is the fast day version – no butter for sweating the onion, a swirl of yoghurt instead of cream – but it’s no less tasty than the original.
It freezes like a dream, so you could double the quantities and have it handy as the nights draw in.
500g raw beetroot
2 medium onions, roughly chopped
1 tbsp olive oil
2 Bramley apples, peeled, quartered and cored with a squeeze of lemon to prevent discolouration
1 1/2 litres light chicken or vegetable stock
2 star anise
salt and pepper
1 tsp horseradish sauce
1 tbsp natural low-fat yoghurt
1 Preheat the oven to 200°C/400°F.
2 Place the beetroot in 1cm water in a baking tray.
3 Cook for an hour, or until a knife meets with little resistance, then take them out and run under cold water for a couple of minutes until cool enough to peel.
4 Heat the oil in a thick-bottomed pan.
5 Add onions and sweat over a medium heat with the lid on until soft but not coloured.
6 Add apple quarters.
7 Roughly chop the peeled beetroots and add to the pan.
8 Pour on the stock, add star anise and seasoning and simmer for 15 minutes.
9 Remove star anise, then blitz the soup with a hand blender until puréed.
10 Serve with snipped chives and a swirl of yoghurt mixed with the horseradish sauce.