Preparation

1. Preheat the oven to 200˚C / 190˚ Fan / Gas Mark 6 and bake the pototo, for approximately 30 minutes, or until soft. Once the potato has baked, remove the skin and discard. Reserve the potato flesh.
2. In a large saucepan, add the olive oil, diced onion and crushed garlic and sauté, until soft. 
3. Stir in the diced beetroot to the softened onions and garlic and continue to sauté a little.
4. Pour in the vegtable stock, orange juice and horseradish and then crush the potato into the pan. Simmer until the beetroot is soft.
5. Add the passata and double cream and continue to simmer for another 2 minutes, before adding in the beetroot juice.
6. Using the Cordless Pro Hand Blender, with the blending attachment, blend the soup until smooth.
7. Pass the soup through a fine sieve, if necessary.
8. If the soup is too thick, add a little beetroot juice to thin down.
9. Chill in the fridge for 2 hours.
10. For the garnish, slice the baby beetroot lengthways, using the fine slicing disc on either the Easy Prep Pro or Expert Prep Pro.
11. Peel the orange, removing all the pith. Cut into segments and reserve in the juice.
12. Pour the chilled soup into 4 bowls.
13. Spoon on some of the goats curd and then arrange the finely sliced beetroot, orange segments and beetroot crisps on top. Scatter with the pea shoots.