Chop the leek into small pieces, peel and finely chop the onion. Peel and finely chop the carrot. Heat the oil in a large saucepan and sauté the onions and leek pieces until they become translucent.
Add the carrot and pour over the stock and gently simmer until its bubbling then turn the heat right down.
In a separate pan cover the beetroot with water and bring to the boil, turn the heat down and simmer for 30 minutes until tender. Drain and allow to cool, then peel the beetroot and chop into pieces. Place in a blender. Add the nutmeg and blend, gradually adding the stock, onions and carrot, until you have a smooth thick soup. The soup should be quite thick so ensure that you don’t dilute it with too much stock.
Blend the sour cream, lemon juice and crème fraîche and season with some salt and pepper. Allow to cool completely then place into the fridge to chill for a couple of hours. Serve garnished with fresh pea and bean shoots. Blanch the shoots for at least 15 seconds in boiling water and allow to cool.