First peel and shop the swede, the celeriac and the potato, clean the leek and celery then chop all into equal seized cubes. This will help to boil them.
Add about one litre of water into a pan, heat to boil
Add the chopped vegetables and boil them until they are soft enough to blend them into a smooth soup. Add the stock cube or powder.
Cool the vegetables down, blend into smooth soup add more water if needed, now season the soup with salt and pepper and wild garlic.
Reheat the soup but do not boil, add the cream if you like.
Now put the soup into its serving dish, gently pour a little of the beetroot juice and a little creme fraiche into the middle.
Take a skewer and create a pattern by pulling the skewer through the soup. Garnish with a little parsley or coriander or more wild garlic if you like.
