Marigold ingredients

This dramatic vegetarian chilled soup is spicy, earthy, sweet and sharp all at once. Serve in shot glasses for maximum effect.

3 shallots
1 bunch basil
3 celery stalks
400g cooked, peeled beetroot
3 garlic cloves, crushed
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
300ml vegetable stock or water
Sea salt and pepper
1 tbsp horseradish cream
100g thick natural yoghurt
Fresh chives for serving

Finely chop the shallots, basil, celery and beetroot and place in a bowl with the garlic. Lightly mix with the vinegar and olive oil, cover with plastic film and leave to marinate in the fridge for 6 hours or overnight.
Place the mixture in a blender and whiz to a smooth puree. Add the vegetable stock, season to taste and whiz again. Chill again until serving.
To serve, pour into 6 to 8 small chilled glasses. Mix the horseradish cream with the yoghurt, then spoon it on top of the beetroot soup. Top with chopped chives and serve.

Serves 6 to 8