Beetroot and apple soup with herb dumplings recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 2 leeks, finely sliced
• 2 garlic cloves, sliced
• 1¼ litres vegetable stock
• 1kg beetroot, peeled and chopped into 1.5cm cubes (see tip)
• 35g fresh horseradish, peeled and finely grated
• ½ small bunch fresh dill
• 1 sweet eating apple, chopped
• Lemon juice to taste
• Crème fraîche to serve
• For the herb dumplings
• 150g self-raising flour, plus extra to dust
• ½ tsp fine salt
• 75g cold butter, cubed, plus extra to grease
• ½ small bunch fresh dill, finely chopped, plus sprigs to serve
• ½ small bunch fresh chives, finely chopped
• ½ small bunch fresh parsley, finely chopped