CHOCOLATE SPIDER WEB RECIPES

BEETROOT SOUP | SAINSBURY'S RECIPES

Beetroot soup | Sainsbury's Recipes image

A warming, vibrantly coloured soup with a fiery kick of horseradish

Provided by Sainsbury's

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

olive oil
onion, chopped
garlic, finely sliced
packs cooked beetroot in natural juices, roughly chopped, juices reserved
pints of vegetable stock, made with 2 vegetable stock cubes
soured fresh cream
horseradish sauce
dill sprigs, washed, to serve

Steps:

Heat the oil in a large pan, then add the onion and garlic and fry gently until the onion is translucent. Add the chopped beetroot and juices along with the stock and simmer for 5-7 minutes.

Take the pan off the heat and let cool slightly, then use a hand-held blender to whizz to a purée until smooth. Return to the heat to warm through

Combine the soured cream and horseradish sauce in a small bowl. Ladle the soup into 4 bowls, swirl in a spoonful of the sauce, garnish with dill and serve.

Nutrition Facts : Calories 169 calories, FatContent 9.8 grams, SaturatedFatContent 3.4 grams, SugarContent 14.4 grams, SodiumContent 800.0 milligrams salt, CarbohydrateContent 14.7 grams, FiberContent 4.3 grams, ProteinContent 3.5 grams

CHOCOLATE CUPCAKE RECIPES | BBC GOOD FOOD

Chocolate cupcake recipes | BBC Good Food image

Chocolate cupcakes are always popular at a bake sale or afternoon tea. Indulge in frosted fairy cakes, red velvet, melting middle muffins and more.

Provided by Good Food team

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Ingredients

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BEETROOT SOUP | SAINSBURY'S RECIPES

A warming, vibrantly coloured soup with a fiery kick of horseradish
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 169 calories per serving

Heat the oil in a large pan, then add the onion and garlic and fry gently until the onion is translucent. Add the chopped beetroot and juices along with the stock and simmer for 5-7 minutes.

Take the pan off the heat and let cool slightly, then use a hand-held blender to whizz to a purée until smooth. Return to the heat to warm through

Combine the soured cream and horseradish sauce in a small bowl. Ladle the soup into 4 bowls, swirl in a spoonful of the sauce, garnish with dill and serve.

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