Beetroot, Parsnip & Horseradish from Seasonal Soups by Fraser Reid
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...
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Cooking tools:
- Stove
- Pot
- Grater
- Chef's knife
- Cutting board
- Wooden spoon
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
- freshly ground black pepper
- 1 onion, peeled and diced
- thumb-sized piece fresh horseradish, grated
- 1 garlic clove, peeled and finely chopped
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