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.
1 tbsp butter
1 tbsp olive oil
220g raw beetroot, peeled and roughly chopped
2 dessert apples, peeled, cored and cut into chunks
1 large red onion, cut into small chunks
1 tbsp mild curry powder
500ml vegetable stock, made with stock cubes
4 tbsp half-fat crème fraîche
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Method Prep:15min › Cook:15min › Ready in:30min
Melt the butter and oil in a large pan and stir in the beetroot, apples and onion. Cover and cook over a medium heat, shaking the pan occasionally to prevent sticking, for 10 minutes. Stir in the curry powder and cook for a further 5 minutes over a gentle heat.
While the vegetables are frying, hard-boil the eggs in a pan of boiling water for 10 minutes, then put them into a bowl of cold water to cool. Peel them and chop roughly.
Add half the stock to the vegetables, tip into a food processor or blender and process until smooth. Pour back into the pan.
Stir the remaining stock into the purée. Season and heat gently until boiling. Ladle into bowls, swirl 1 tbsp crème fraîche into each and scatter with the chopped hard-boiled eggs.
For the curry powder, use 2 tsp grated horseradish from a jar, or 1 tsp crushed chilli flakes or wasabi paste.
…speed it up
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.