Label
All
0
Clear all filters

Roast beetroot soup with parsnip and horseradish

Rate this recipe

banner
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

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

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title