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Beetroot and Red Pepper Soup with Horseradish

Preparation Time
20 minutes

Cooking Time
1 hour (includes cooking beetroot, use ready cooked if short for time)

4 - 6

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 2 large onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 tbsp. Lucy Bee Coconut Oil
  • 350g red peppers, deseeded and chopped
  • 750g beetroot, can be cooked
  • 500ml chicken or vegetable stock
  • 1 tbsp. grated fresh horseradish or 2 tbsp. horseradish from jar
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. Sauté onions and garlic in Lucy Bee Coconut Oil until soft (you can do this by turning down the heat and putting a lid on the pan).
  2. Add the red peppers and continue to cook for about 5 minutes.
  3. Add beetroot, stock and horseradish, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Stir, bring to the boil, reduce to a simmer for 20 minutes.
  4. Blitz in a food processor until smooth, for extra heat stir in a little extra horseradish.

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