Beetroot soup Serves: 4 Ingredients 4 large beetroot, peeled 1 tbsp olive oil freshly ground sea salt 2 tbsp butter 1 large onion 2 sticks celery 3 cloves garlic 400ml vegetable stock 400ml milk 2 tbsp hot horseradish sauce from a jar 1 tbsp lemon juice Garnish: Greek yoghurt/crème fraiche sunflower seeds/mixed seeds beetroot leaves