Name: Roast beetroot soup with parsnip and horseradish
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Serves 6–8
Ingredients: 2 tbsp horseradish sauce; 6 cloves garlic, unpeeled; 1 tbsp red wine vinegar; 1 tbsp agave syrup or honey; few sprigs thyme; 750 g/1 lb 10 oz raw beetroot; 400 g/14 oz parsnips, peeled and quartered; 1 litre/1¾ pints/4 cups vegetable stock; 5 tbsp sour cream; flaked sea salt and freshly ground black pepper; olive oil; 1 tbsp chopped chives, to serve

Preparation info

6–8

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

You certainly want to make sure your blender has a secure lid when blitzing this soup, as the last thing anyone would want is a vibrant pink/purple explosion in the kitchen! As well as having an incredible colour, this nutritious soup tastes great, is really simple to make and once cooked can be served hot or chilled.

Ingredients

750 g/1 lb 10 oz raw beetroot
400

Soup
Vegetarian
Gluten-free

Method

Heat the oven to 200°C/400°F/gas 6.

Wash the beetroot well, trim the stalks and cut each one into quarters. Sit in a roasting tray with the parsnips, thyme and garlic. Season with salt and pepper, then drizzle with enough oil to lightly coat everything. Cover with foil and roast i

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