Chilled Beetroot Soup with Creamed Horseradish

• 1 small onion, peeled and roughly chopped
• 1 leek, trimmed, washed and roughly chopped
• 5 g thym

Sweat the onion, leek and thyme for a few minutes in the vegetable oil until they are soft.

Add the beetroot and the vegetable stock, bring to the boil, season to taste and simmer for 35-40 minutes.

Process in a blender until smooth, then strain through a fine-meshed sieve.

Allow the soup to cool, then refrigerate it for a few hours until it is well chilled, or if you’re