Babette's Trio of Soup

Babette's trio of soups in LE Creuset espresso mugs


Babette recently hosted a dinner and served as a starter a trio of colourful soups in matching Le Creuset espresso mugs - such a sweet idea!  Whereas she usually blends soup using a stick blender, this time she gave the Vitamix TNC Blender a whirl and was suitably impressed at just how smooth the soup came out.

These recipes have been adapted from 'River Cottage Veg Everyday' by Hugh Fearnley-Whittingstall

Roasted Beetroot with Horseradish Cream

In a roasting tin put 4 beetroot with 3 crushed unpeeled garlic, 1 sprig of thyme, 2 crunched up bay leaves, generous olive oil and salt to coat the whole lot (put your hands in it), add 1/2inch water and cover the tin/dish with lid/foil. In the oven at 180, 1 hours-ish, until a knife goes easily in. When cool to touch, peel the beets, cut in chunks, put in blender, add squeezed garlic, strained juices and blitz. Add up to 500ml of stock to your preferred consistency, either in the blender, or at the end in a saucepan and re-heat. While the beet were roasting, mix 1 tablespoon of horseradish sauce (I looked at a few on the market, and they go from 11% to 70% horseradish content, the highest for this recipe)  with 150ml of either sour cream or crème fraiche . (If you have some fresh horseradish grate finely 1 tbsp. of it.). The recipe showed to add a tbsp. of the mix to a plate of soup, but as I wanted it drinkable, I mixed some of it straight in the soup and normally I really have a problem with beetroot but the horseradish does indeed change something.


Parsnip and Ginger

Heat 1tbsp of olive oil and 15g of butter in a saucepan over a med-low heat and add 1 finely chopped large onion and sauté for 10 minutes.  Add 2 cloves of finely chopped garlic, 4-5cm piece of ginger peeled and finely chopped, 1/4 tsp ground cardamom, 1/4 tsp ground cumin and 1/4 tsp cayenne pepper. Stir for a few minutes.  Add 500g of peeled and chopped parsnips and stir to cover in the spice mix.  Pour in 800ml of vegetable stock and season with salt and pepper.  Simmer for about 15 minutes until the parsnips are soft.  Allow to cool slightly and then blitz in a blender until smooth.  Return the soup to your pan and add 200ml whole milk.  Warm through gently.


Pea and Mint

(this recipe actually calls for parsley instead of mint but Babette changed it)

Heat 1 tbsp. olive oil and 20g butter over a med-low heat and sweat 1 medium onion finely chopped and a few sprigs of thyme finely chopped for about 10 minutes until soft and translucent.  Add 1 litre of vegetable stock, 500g of peas and 20g of chopped mint.  Season with salt and pepper, bring to a simmer and cook for about 10 minutes or until the peas are tender.  Transfer to a blender and blitz until smooth.  Then return to the pan, adjust the seasoning and warm through gently.  You can garnish with some more fresh mint, a little trickle of olive oil and a scattering of peas if you wish.  (This soup can also be served cold)


Parmesan soldiers




To go with the trio of soup Babette made some parmesan soldiers for dipping and served them in Le Creuset mugs!  Who knew Le Creuset mugs were so versatile?!  All Le Creuset mugs are 3 for 2 online and in-store - click here to see all the gorgeous colours available.



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