Red Beet Soup With Mustard Seed And Horseradish
A few days ago we looked into the fridge and discovered a forgotten beets which were in much need of some love. We than took gander through our new guest writers Johanna Andersson’s and Caroline Wilboi’s book “Dietician’s Choice” and realized there was a recipe for beetroot soup. Said and done. We started peeling our beets right away.
Just 30 minutes later, we sat down on our little outdoor bench here on Riddargatan, and began to enjoy our little masterpiece. Now you might be thinking that beetroot soup isn’t really your thing, but we ask you to think again. Combination beetroot + mustard + horseradish + lime is fantastic.
We had most things at home but had to run for a few things like fresh parsley and a big piece of horseradish. Incidentally, the first time we ate horseradish this year. Something we now realize we should enjoy more often.Print
Dietitian’s Red Beet Soup With Mustard Seed And Horseradish
- Servings : 4 1x
1 yellow onion
1 kg beetroot
1/2 cup dried red lentils
4 parsley sprigs
1 Tbsp lime juice
1 teaspoon sesame seeds
5 cm horseradish
1 cup preferred yogurt
1 1/2 – 2 1/2 cups plant-based milk
1 teaspoon mustard seeds
1 teaspoon whole cumin
1/2 teaspoon ground cardamom
3 bay leaves
2 Tbsp vegetable bouillon
salt and pepper
Peel and chop the onions and beets, but save one beet for later. Heat oil in a saucepan and fry the onion with mustard seeds, cumin, cardamom and bay leaf. Add the beets, lentils and bouillon and fill with water so that the beets are almost covered. Let simmer covered for about 20 minutes.
Peel and grate the last beetroot. Chop the parsley and combine with the beetroot, lime juice and sesame seeds. Peel and grate the horseradish, stir it into the yogurt and season with salt and pepper.
Blend the soup smooth with an immersion blender and add enough milk until you are satisfied with the consistency. Season with salt. Serve with the horseradish yogurt and the grated beetroot.