Beetroot and apple soup with horseradish-dill dumplings recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 2 red onions or 1 leek, diced
• 2 garlic cloves, crushed
• 1 tsp fennel seeds or ½ tsp caraway seeds (optional)
• 2 x 250g packs cooked beetroot in natural juices
• 1 Bramley apple (about 240g)
• 325g sweet potato (or regular)
• 1 tbsp red wine vinegar
• 1 litre vegetable stock (made using 2 stock cubes)
• 75g sunflower margarine
• 150g self-raising flour
• ½ x 20g pack dill, chopped
• 2 tbsp horseradish sauce
• 150g natural yogurt or soured cream
• dill sprigs