Beetroot, Parsnip & Horseradish from Seasonal Soups by Fraser Reid

Ingredients

• 300–400 g raw beetroot, peeled and roughly chopped
• 2 stock cubes
• 1 tablespoon olive oil or butter
• 3 medium parsnips, peeled and roughly chopped
• salt and freshly ground black pepper
• 1 onion, peeled and diced
• thumb-sized piece fresh horseradish, grated
• 1 garlic clove, peeled and finely chopped