Beetroot and parsnip soup with horseradish

30 MINUTES | SERVES 6 EASY |

This soup showcases the myriad good properties of beetroot – the versatile crimson queen of vegetables.

butter 30g

onion 1 small, diced

potato 1 small, peeled and diced parsnips 2, diced

vegetable stock 800ml

beetroots 2 large (or 4 small), peeled and diced double cream and soured cream 50ml of each horseradish sauce 1-2 tbsp ground ginger a pinch crème fraîche to serve edamame beans a handful, cooked chives a small handful, chopped

• Melt the butter in a large lidded pan over a gentle heat. Add the onion and cook until beginning to soften, then add the potato and parsnips. Pour in the stock and bring to the boil before adding the beetroots. Cover the pan and simmer for 15 minutes or until all the root vegetables are soft.

• Remove the pan from the heat and blend with a stick blender until nearly smooth. The parsnips and potato will purée completely, but the beetroot always remains a little grainy – this only adds to the overall texture of the soup.

• Stir in the creams along with the horseradish and ginger, and season.

• Ladle into bowls, swirl with a little crème fraîche and sprinkle with edamame beans and chives, if you like.

PER SERVING 192 KCALS | FAT 12.1G SATURATES 6.7G | CARBS 14.5G | SUGARS 7.9G FIBRE 4.9G | PROTEIN 3.8G | SALT 0.6G