Ingredients: 4 medium beetroot, 1 onion, 1 garlic clove, 1 inch ginger root, olive oil, 1/2 teasp grated nutmeg, 1 small orange, generous teasp horseradish sauce, salt, pepper, sour cream/creme fraiche or yoghurt to finish

Makes 4 bowls soup.

1. Roast beetroot for approx 1 hour at 180 C – until knife slides in easily.
2. Peel and chop onion and fry gently in olive oil to soften, not colour.
3. Add peeled chopped garlic.
4. Peel and chop beetroot (large chunks are fine), with peeled and chopped ginger, add to pan.
5. Grate and add nutmeg, add sprinkling of ground pepper.
6. Add sufficient water to cover, simmer gently for 10 minutes.
7. While simmering add orange zest and flesh (I used Seville).
8. Stir in horseradish (creamed or sauce).
9. Blend to smooth puree (I use handheld blender).
10. Add more water to give cream consistency, season to taste.
11. The flavour develops if left for a while before reheating.
12. Serve with a garnish of sour cream to be traditional. I’ve used creme fraiche and Greek yoghourt at different times. Both worked well.