Beetroot, Parsnip & Horseradish

Name: Beetroot, Parsnip & Horseradish
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 2 stock cubes; 1 tablespoon olive oil or butter; thumb-sized piece fresh horseradish, grated; 1 onion, peeled and diced; 3 medium parsnips, peeled and roughly chopped; 300–400 g raw beetroot, peeled and roughly chopped; 1 garlic clove, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

This was inspired by a customer describing a soup which she’d had that was “pink, sweet and hot”. We guessed it was something like beetroot mixed with parsnips, and we added the heat with horseradish root. A swirl of crème fraîche at the end will make this purple-coloured soup really attractive.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and diced
1 garlic cl

December
Vegetarian
Gluten-free
Spicy
Soup
Winter

Method

Heat a pot on a medium-low heat and put in the oil or butter. Fry the onion and garlic for 5–10 minutes until nice and soft.

Add the beetroot and parsnips and give everything a mix. Stir about half of the grated horseradish into the pot.

Pour in 1.2 litres of boiling water, chuck in