A luscious soup packed with vibrant vegetables. The beetroot provides the vivid fuchsia colour and the carrots, fennel, celery and orange all contribute to the superb flavour. It's also good served chilled.
Heat the olive oil in a heavy saucepan over a medium heat. Add the carrots, celery, onion and fennel. Reduce the heat to low and gently cook the vegetables, with the pan covered, for 10–15 minutes until softened but not browned.
Add the tomatoes to the pan with the beetroot and cook for about 3 minutes longer. Stir in the orange zest with the vegetable stock. Bring the mixture to the boil, stirring occasionally, then cover the pan, reduce the heat and simmer for about 25 minutes until all the vegetables are tender.
Meanwhile prepare the salsa and bagels. For the salsa, simply combine the ingredients together in a bowl. Then, for the bagel topping, blend the soft cheese with the horseradish sauce until well mixed.
Remove the soup from the heat, blend in a blender or food processor until completely smooth, then return to the pan. Alternatively blend the soup in the pan using a hand-held blender. Stir in the orange juice, and extra stock if too thick, then reheat gently and season to taste.
Spread the cheese mixture over the toasted bagel halves. Serve the soup topped with a little of the beetroot salsa and accompanied by the bagels.