Beetroot, Parsnip and Horseradish Soup

This is a fantastic soup: earthy, rooty flavours with the punch of horseradish, and such a vibrant colour – a real autumnal warmer!

Beetroot, Parsnip and Horseradish Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 4

  • 1 onion
  • 1 carrot
  • 1 sticky celery
  • 3 parsnips
  • 1 small potato
  • 4 cooked beetroots
  • 600ml vegetable stock
  • 1 tsp lemon juice
  • 1 tbsp horseradish sauce, dairy-free

– Sweat together the onion, carrot and celery.
– When nicely softened but not browned, add the parsnips, beetroots and potato.
– Pour over the stock and simmer for 15-20 minutes until the vegetables are cooked through.
– blend until smooth. Add the lemon juice and adjust the seasoning.
– Stir in the horseradish. Taste and serve.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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