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Beetroot soup with bread rolls made with buffalo worm powder.

Serves: 2

Time: 30 minutes



Vegetable Oil - 1 tbsp

Onion - 1

Beetroots - 2

Carrot - 1

Vegetable Stock - 1 L

Buffalo Worm Powder - 25g

Salt and Black Pepper


Strong White Bread Flour - 100g

Buffalo Worm Powder - 10g

Bicarbonate of Soda - 1/4 tsp

Salt - 1/4 tsp

Natural Yoghurt - 125g

Milk - 15ml

Chopped Dill - 2 tbsp


Natural Yoghurt - 1 tbsp

Horseradish Sauce - 1 tsp

Dill - 1/2 sprigs

Salted Butter

Salt and Black pepper


  • Heat the oven to 240°C/220°C fan/gas mark 9.

PREP THE SOUP | 25 mins

  • Dice the onion.

  • Heat the vegetable oil in a saucepan, then add the onion and sauté over a medium heat for 3-4 minutes until it’s becoming soft and translucent.

  • Peel and grate the carrot and the beetroot.

  • Add the carrot and beetroot and stir for a few moments, then pour over the vegetable stock and bring to the boil.

  • Reduce the heat once it boils, and simmer for 20 minutes, or until the beetroot and carrot are completely cooked.

  • Add the buffalo worm powder.

  • Use a stick blender or liquidiser to blitz the soup to a completely smooth puree, then season with salt and black pepper to taste.

  • Return the soup to the boil before serving.

PREP THE ROLLS | 20 mins

  • Finely chop the dill.

  • Combine the flour, salt, bicarb, chopped dill and buffalo worm powder in a mixing bowl.

  • Add the yoghurt and milk, and stir just until it forms a soft, slightly sticky dough - do not knead it at all, or stir it any more once a dough forms.

  • Flour a clean work surface and turn the dough onto it. Gently pat it into a round, about 1 inch thick, then flip it over.

  • Use a large knife to cut the dough into 4 equal pieces, then transfer the pieces to a baking tray lined with non-stick baking parchment.

  • Space them out evenly, then bake for 13 minutes, by which point they should be risen and golden brown, and sound hollow when tapped on the base.

  • Transfer to a cooling rack and allow to cool.

SERVE | 5 mins

  • Combine the yoghurt with the horseradish sauce and season it with salt and black pepper.

  • Make sure the soup is piping hot, then serve it with a spoonful of the horseradish yoghurt, a couple of sprigs of dill on top to garnish, and warm buttered rolls.

Grubs up!


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