• 1 tbsp olive oil

  • 4 spring onions, chopped

  • 350g/12oz cooked beetroot, chopped

  • 200ml/7fl oz chicken stock (vegetarians can substitute for chicken stock)

  • 1 tbsp horseradish cream

  • 250g/8oz sour cream

  • squeeze of lemon

  • 2 tbsp chives finely chopped to garnish


  • 1.

    Heat a saucepan until just hot, then add the olive oil and spring onions and cook for two minutes.

  • 2.

    Add the cooked beetroot, chicken stock and horseradish and bring to the boil.

  • 3.

    Simmer for 2-3 minutes.

  • 4.

    Place in a blender and process until smooth, squeeze in juice from lemon.

  • 5.

    Return to the saucepan and stir in the sour cream.

  • 6.

    Serve with a sprinkling of chives.

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