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.