Beetroot, Parsnip & Horseradish

Preparation info
  • Serves


    • Difficulty


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.


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


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