Seasonal root vegetables make a simple, but super tasty soup which packs a punch. Fresh horseradish is super pungent and will got “straight up your nose”. I suggest starting with half the amount of fresh horseradish and tasting before adding more. Once you find the level you’re happy with you can stop. However, if you accidentally over do it, add a little extra creme fraiche which will help tone the heat down.
Cant get fresh horseradish? No problem, swap in some creamed horseradish or horseradish sauce. Or if the mustard flavour is not to your taste you could add ginger in instead which will add a warmth to the soup.
To make vegan omit the creme fraiche and use a dairy free yoghurt or dairy free cream alternative.
- 1 large onion, sliced
- 1 tbsp extra virgin olive oil
- 2 cloves of garlic, roughly chopped
- 400g parsnips, scrubbed (or peeled) and chopped into large chunks
- 220g potatoes, scrubbed and cut into large chunks
- 300g beetroot, peeled and cut into large chunks
- 20g fresh horseradish, or to taste, finely grated
- 60g creme fraiche
- In a large pan heat the onions and oil and cook over a low heat till soft and translucent.
- Add the garlic and cook for a further minute.
- Add the parsnips, potatoes and beetroot to the pan along with 900ml water. Bring to the boil and allow to simmer for 30 minutes.
- Blend the soup till smooth and add the horseradish to taste.
- Serve in bowls and top with a spoon of creme fraiche with sourdough bread on the side to dip in.
Per serving: 245kcal/ 10.4g fat/ 3.4g saturated fat/ 30.7g carbohydrates/ 7.0g fibre/ 4.6g protein