Red red w... soup?

Beetroot soup! Not what you think of normally when thinking of beetroot. Most people only know beetroot salad - that thing on our plates that turns everything red. But it is time to start thinking differently about this amazing, healthy, affordable and versatile vegetable.

This might be one of the easiest and most delicious recipes for these cold winter evenings.

And the bonus is, it look absolutely stunning! Perfect starter for your winter dinner party or just a lazy cooking evening at home.

INGREDIENTS

1 kg beetroots scrubbed and tips cut off

2 tablespoons creamed horseradish

salt and pepper to taste

cream for garnish

Step one is to cook your beetroot.

This can take a while if doing on the stove top - up to an hour to completely cook. If you are lucky enough to have a pressure cooker you can cut down cooking time to about 15 to 20 minutes.

Beets must be soft and cooked through completely

Let them cool down and then remove the skins. It will come off easily if the beets are cooked.

Liquidize the beets, add the horseradish and season to taste.

The horseradish is a strong taste, you can start with one tablespoon and then add more until you are happy with the taste, same with salt and pepper

Plate and garnish with a little cream, some more black pepper and fresh mint

This dish can be served piping hot or even to the cooler side, all depending on you preference.