beetroot-and-horseradish-soup-with-caraway-and-thyme-croutons-smaller

beetroot and horseradish soup with thyme and caraway croutons

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Almost prehistoric in appearance, the long tapering root of horseradish has a rather musty fragrance before it is grated, a process which releases its sharp, hot, pungent aroma, a great match for rich, sweet, earthy beetroot.

Ingredients

500 g beetroot, peeled and chopped
1 medium onion, chopped
1 clove garlic, finely chopped
10 g fresh horseradish, grated
1 litre vegetable stock
1/2 tsp dried thyme
1 tsp sea salt
1 tbsp extra virgin olive oil

For the Croutons:
100 g day-old ciabatta or sourdough bread, cut into approx 1.5 cm cubes
40 ml extra virgin oil
1/2 tsp dried thyme
1 tsp caraway seeds, crushed in a pestle and mortar

To Garnish:
1 tbsp fresh parsley, chopped

Instructions

View the full recipe at The Circus Gardener’s Kitchen →