Beetroot, parsnip and coconut soup with horseradish » Otago Farmers Market

Ingredients

• 3 large beetroot, ends trimmed (Oamaru Organics, Ettrick Gardens)
• 1 large parsnip (Oamaru Organics, Caithness Farms)
• 1 garlic head (Rosedale Orchard)
• Tbsp + 2 tsp cold-pressed coconut oil, a bit more if melted
• 1 onion, coarsely chopped
• 750 ml (3 cups) vegetable stock
• 1 can (400 ml) full-fat coconut milk
• 1-2 tsp horseradish
• Sea salt & black pepper, to taste
• 2 tbsp lemon juice + zest of 1 un-waxed lemon
• Fresh dill, lemon zest, nuts or seeds of choice, to serve (NZ Nuts)