Serves 6

Preparation time: 20 minutes 

Cooking time: 35 minutes

• 30 ml olive oil

• 1 large fennel bulb, chopped (reserve any leaves on the stalk for garnishing)

• 1 large carrot, peeled and chopped

• 3 cloves garlic, chopped

• 1 cm ginger, peeled and grated

• 1 kg beetroot, peeled and diced

• 1 large potato, diced

• 1.25 L stock


• 250 ml sour cream

• 2 ml freshly grated turmeric root

• 30 ml grated horseradish

• lemon zest to taste

• matchstick chips (optional)

1 Heat the olive oil and fry the fennel and carrot until the vegetables are glossy and starting to brown. Stir in the garlic and ginger and cook for another minute. Add the beetroot, potato and stock and simmer gently for about 30 minutes or until the beetroot and potato are soft. Blend the soup with a stick blender – it must be fairly thick, but velvety smooth.

2 Mix the sour cream, turmeric and horseradish. Season with salt and pepper to taste and dilute with a little milk or heat it up slightly – the cream must be runny and not too stiff. Add a spoonful of cream to each bowl of soup and garnish with the fennel leaves and a handful of chips for a bit of crunch.