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Beetroot, Ginger and Horseradish Soup, Caraway Croutons

Serves 4

Beetroot Ginger And Horseradish Soup Recipe Shot



  1. Melt half the butter and add the caraway seeds and toast.
  2. Dice sourdough and pan fry in caraway butter until golden.
  3. Melt the remaining butter and sweat the onions, carrots and ginger until soft and cooked.
  4. Add the horseradish and cook for 5 more minutes.
  5. Add the beetroot and bouillon made up with 1500ml boiling water.
  6. Bring to the boil then simmer until beetroot has cooked through and is soft.
  7. Season with salt and blend until smooth.
  8. Top with sourdough croutons and beetroot powder.

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