fbpx Print

Beet Soup With Horseradish And Cumin



1 yellow onion

1 kg (2 1/4 lbs) of beets

1 tsp yellow mustard seeds

1 tsp whole dried cumin

1/2 tsp ground cardamom

3 bay leaves

1/2 cup dried red lentils

4 sprigs of fresh parsley

1 Tbsp lime juice

1 tsp sesame seeds

5 cm piece of horseradish

1 cup yoghurt

12 cups of oat milk

To have at home

canola oil

2 Tbsp vegetable bouillon

salt and pepper


Peel and chop the onion. Peel all the beets and divide all but one into smaller pieces. Heat oil in a large saucepan and fry the onion with mustard seeds, cumin, cardamom and bay leaves just until the onion is translucent.

Add the chopped beets, lentils and bouillon and fill with water so that the beets are covered. Allow to boil under cover for about 20 min.

Roughly grate the saved beetroot. Roughly chop the parsley and mix with beetroot, lime juice and sesame seeds. Peel and grate the horseradish, mix with yogurt and season with salt and pepper.

Blend the soup until smooth and add the oat milk to your desired consistency. Season with salt. Serve the soup with the horseradish yogurt and grated beetroot.