This Beetroot and Parsnip soup is DIVINE! Beets pack a great nutritional punch. They are a great source of folic acid, fibre, manganese and potassium and are said to be among the most antioxidant veggies. A dash of mild chili powder gives this soup a lovely background heat to warm your soul.
- 1Tbsp Olive Oil
- 1 Large White Onion, peeled and finely chopped
- 3 Parsnips, peeled and chopped
- 3 Large fresh beetroot, peeled and chopped
- 800ml Veg Stock
- 200ml Almond Milk
- 1 Tbsp Maple Syrup
- 1 Tsp Mild chilli powder
- 1 Tsp Horseradish sauce
Fry off the onion in the olive oil until translucent. Add the cubed parsnip, beetroot and maple syrup. Add the stock and simmer for 15 mins. Make sure it’s no more than this as the beetroot will turn redder than a lovely deep pink.
Once simmered allow to cool slightly, add the milk, horseradish and chilli powder and transfer to a blender. You might need to do this in batches. Blend until you have a smooth soup. It should be thick but not too thick, so add a little more liquid if a bit too thick. Transfer back to a pan to heat up, seasoning well at the end. Serve with rye bread.