- STEP 1
You can either buy the beetroot roasted or raw, if they are raw,you do not need to peel or top and tail them, wrap them in tin foil and roast them in the oven (180') for 45-50 mins. When cooked, leave for 10 minutes then, carefully peel, cutting off the tops and tails and pull away the skin.
- STEP 2
Finely chop and fry the onion and add it to the cold vegetable stock and place it in a blender. Add the beetroot and black pepper to the blender and blend for a minute or two until you have a smooth velvety texture. Return the soup to the pan.
- STEP 3
For the radish garnish, finely grate 25 grams of white radish, add the vegan single cream and the lemon juice. Set it aside
- STEP 4
For the boxing day croutons, dice the potato and parsnip into small cubes and then do the same with the bread roll, if it is a little stale it does not matter. put the croutons into a hot frying pan with a pinch of sea salt and toss for two minutes until they are lightly browned.
- STEP 5
to serve,heat the soup by do not boil, then place the soup in a bowl, add the white radish garnish and finally the hot croutons. This soup can also be served chilled, in which case you can freeze the radish garnish in ice-cube trays.