Peel or clean, wash and chop the onion and soup vegetables. Clean, peel and chop the beetroot (be careful, wear disposable gloves, they stain strongly!). Heat oil in a pot. Sauté the prepared ingredients for about 5 minutes. Pour on juice and stock. Cover and simmer for about 20 minutes until soft.
Stir the horseradish into the vegetable soup and blend everything finely with a hand blender, adding the cooking cream and possibly some more stock to the desired consistency. Season soup with salt and pepper. Press the hemp seeds in a mortar, cut the cress from the bed. Sprinkle both on the soup.