Baby Beetroot Soup with Horseradish, Crumbled Puhoi Valley Feta and Herb Oil
50 g butter
3 red onions
2 garlic cloves
1 kg grated beetroot
3 tbsp Mandy’s horseradish 2 tbsp tomato purée
1 litre hot vegetable stock 50 g feta cheese
(we use Puhoi Valley)
50 ml olive oil mixed soft herbs (chives, parsley etc.)
First make the herb oil by combining chives and parsley in blender. Pulse until smooth. Set aside.
Melt butter in large stockpot; add chopped onions and garlic and cook until soft.
Add grated beetroot, horseradish and tomato purée and cook slowly for 3 hours. Add hot vegetable stock, stir and blend with hand blender until smooth.
Pour into bowls and top with crumbled feta and herby oil.
Drizzle with truffle oil for extra flavour and depth, and serve with hot homemade bread.