|Add the first review|
About this recipe: Mildly spiced and a stunning colour, this impressive soup is quick to rustle up. If you have a hungry family to feed, try serving with hummous and pepper slices.
For the curry powder, use 2 tsp grated horseradish from a jar, or 1 tsp crushed chilli flakes or wasabi paste.
If you prefer, buy ready-cooked beetroot (without vinegar) to save time. Or cook the beetroot in the microwave first: put the trimmed, unpeeled beetroot in a covered dish with 2-3 tbsp water and microwave on High for 8-10 minutes or until tender. Drain and rub in a cloth to remove the skin, then chop and use for the soup.
The soup can be cooked, puréed and mixed with the remaining stock and crème fraîche, then stored in the fridge for two days. The eggs can be hard-boiled and stored in their shells in the fridge.