Beetroot Soup

1. 1

   Heat the olive oil in a saucepan and over a moderate heat fry the onion and garlic till softened.

2. 2

   Dice the beetroot and add to the saucepan along with the beef stock.

3. 3

   Bring to the boil, then reduce heat and simmer for 10 minutes. Add the lemon juice and horseradish.

4. 4

   Liquidise the soup till smooth; if a smoother texture is desired strain through a sieve.

5. 5

   Blend lemon zest with the Flora pro.activ Buttery spread, toast the bread and spread with Flora pro.activ Buttery spread.

6. 6

   Cut into croutons and serve with the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.