This was inspired by a customer describing a soup which she’d had that was “pink, sweet and hot”. We guessed it was something like beetroot mixed with parsnips, and we added the heat with horseradish root. A swirl of crème fraîche at the end will make this purple-coloured soup really attractive.
You Will Need
Heat a pot on a medium-low heat and put in the oil or butter. Fry the onion and garlic for 5–10 minutes until nice and soft.
Add the beetroot and parsnips and give everything a mix. Stir about half of the grated horseradish into the pot.
Pour in 1.2 litres of boiling water, chuck in the crumbled stock cubes, and then bring to the boil. Reduce the heat and simmer with the lid on for 25–30 minutes.
Blend everything together and season well. Then have a taste and, if you feel like you can handle more horseradish, sprinkle some more straight into your bowl.