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6–8
Easy
1 hr 15
By Jo Pratt
Published 2017
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.
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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