Soups & StewsDevorah BowenComment

Creamy Potato & Horseradish Soup

Soups & StewsDevorah BowenComment
Creamy Potato & Horseradish Soup
 

Creamy Potato & Horseradish Soup

Simple ingredients make this incredibly creamy soup so easy to make. The horseradish lightly cuts the richness with a bit of a peppery zing. It’s the perfect combination for a cozy, flavorful bowl of soup. Pairs perfectly with herbed croutons and fresh parsley or your favorite bread.

Serves 4-6

 
 

Ingredients

3lbs (1360g) Yellow Potatoes, peeled and cubed
1 medium Onion (200g) diced
3 cloves Garlic minced
2 ribs Celery diced
4 Tbsp (60g) Vegan Butter
4 Tbsp (60g) Flour
3 1/2 cups (828ml) Vegetable or Vegan Chicken Broth
2 cups (473ml) Plant Milk
2 tsp (10g) chopped Thyme
1/4 cup (60g) plus 1 Tbsp (15g) Prepared Horseradish or to taste
Salt & Pepper to taste
2 tbsp (30g) chopped Parsley to serve

Herbed Croutons

2 thick slices of hearty bread like sourdough cut into cubes (about 2 cups)
1 1/2 Tbsp Avocado Oil
1 tsp Onion Salt
1 tsp Garlic Powder
2 tsp chopped Parsley
Salt & Pepper to taste

Toss the cubed bread with the oil and spices. Spread them out in a single layer on a lined baking sheet and bake at 350 for 8 minutes. Flip and continue baking for another 5-8 minutes. Watch carefully as they can go from golden brown to burnt!



Directions

1. Melt the vegan butter in a large pot on medium low heat.

2. Add in the onions and sauté for five minutes. Add in the thyme and celery and continue cooking for another 5 minutes.

3. Add in the peeled and cubed potatoes and cook for 5-7 minutes. Toss with the flour and mix until well coated. Cook for 1-2 minutes to cook out the raw flour taste.

4. Add in the broth, mix and cover the pot. Cook for 20-25 minutes stirring occasionally until potatoes are fork tender.

5. Remove a cup of the potatoes and set aside. Add in the plant milk and mix. Using an immersion or regular blender, blend the soup until creamy or until desired consistency.

6. Add back the reserved potatoes and and add in the horseradish, mix well. Season with salt & pepper and allow the soup to heat through before serving with chopped parsley and herbed croutons.