VIBRANT SOUPS

Beetroot and horseradish soup with goat’s cheese toasts

SERVES 4

with leftovers

• Light olive oil, for frying• 20g butter• 1 onion, finely chopped• 2 garlic cloves, crushed• 1 leek, finely sliced• 2 celery stalks, finely chopped• 750g cooked beetroot, quartered• 800ml vegetable stock• 15g flat-leaf parsley, leaves only• 2 tbsp creamed horseradish• 50ml crème fraîche