- Melt the butter in a large saucepan set over 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 beetroot. Cover the pan and simmer for about 15 minutes, until all the roots are soft. Beetroot is very temperature sensitive, so try to make the remainder of the cooking time as quick as possible or the colour will turn brick red rather than the wonderful pink.
- When the vegetables are tender, draw the pan off the heat and blend with a stick blender until a nice nubbly texture is achieved. 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, so do not be alarmed!
- Stir in the cream and sour cream along with the horseradish and ginger and season with salt and black pepper. Adjust the seasonings to your taste – if you like the heat of ginger or the hit of horseradish, add more! Ladle into bowls and serve.
Swirl crème fraîche on top of the soup, then scatter with chives and a few warm cooked edamame beans for a stunning finish
2 tablespoons butter 1 small onion, diced 1 small potato, peeled and diced 2 parsnips, peeled and diced 800 ml vegetable stock 2 large (or 4 small) beetroot, peeled and diced 100 ml double cream and sour cream combined 1–2 tablespoons horseradish sauce a pinch of ground ginger, or to taste sea salt and ground black pepper
Time: 15 mins Serves: 6 Nutrition: n/a