Beetroot contain many excellent nutrients that help protect us from a variety diseases in particular colon cancer. Theyre also packed full of antioxidants, B vitamins and iron and our livers are particularly happy when we eat beetroot because theyre a great blood cleanser.

Which means there are a lot of plusses when it comes to eating them, even better when you realise it doesnt have to be constantly pickled!

To make this soup (which freezes well and can be eaten hot or cold) chop up onion, garlic, ginger. Saut these in butter until the onions are cooked then add the chopped parsnips, beetroot and horseradish.

Horseradish can be very spicy so be careful how much you add if you dont like spicy food. (Horseradish is also a brilliant detoxifier and is loaded with nutrients and vitamins in particular the B vitamins.)

Add your vegetable stock and simmer gently until the vegetables are all cooked.

Whizz up in the blender until smooth. I served this garnished with cream and a blueberry!

Ingredients

1 large onion
1 tablespoon crushed fresh ginger
1 tablespoon crushed garlic
50 ml butter
1kg uncooked beetroots
3 medium parsnips
500ml vegetable stock
2tbs hot horseradish
salt and pepper to taste