Horseradish Soup
5 from 3 votes
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By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for 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.

Creamy Soup

Ingredients You’ll Need

  • Yellow Potatoes
  • Onion
  • Garlic
  • Celery
  • Vegan Butter
  • Flour
  • Vegetable or Vegan Chicken Broth
  • Plant Milk
  • Thyme
  • Prepared Horseradish
  • Salt & Pepper
  • Parsley

Herbed Croutons

  • Hearty bread like sourdough
  • Avocado Oil
  • Onion Salt
  • Garlic Powder
  • Parsley
  • Salt & Pepper

How To Make This Creamy Potato & Horseradish Soup

  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.
How to make creamy soup

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.

How To make creamy soup
How To make creamy soup

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

Horseradish Soup

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.

Horseradish Soup
Horseradish Soup
Horseradish Soup

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.

horseradish
horseradish soup

For the Herbed Croutons

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 quickly go from golden brown to burnt!

Creamy Potato & Horseradish Soup – Recipe Card

horseradish soup

Creamy Potato & Horseradish Soup

5 from 3 votes
Creamy Potato & Horseradish Soup is a quick and comforting delight. Velvety yellow potatoes meet sautéed onions, celery, and a touch of horseradish for a perfect blend of richness and peppery zing. Top it with herbed croutons and parsley for an effortlessly cozy bowl.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Author: Devorah Bowen
Servings: 4 servings

Ingredients

  • 3 lbs 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

Instructions

  • Melt the vegan butter in a large pot on medium-low heat.
  • Add in the onions and sauté for five minutes. Add in the thyme and celery and continue cooking for another 5 minutes.
  • 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.
  • Add in the broth, mix and cover the pot. Cook for 20-25 minutes stirring occasionally until potatoes are fork tender.
  • Remove a cup of the potatoes and set aside. Add in the plant milk and milk. Using an immersion or regular blender, blend the soup until creamy or until desired consistency.
  • Add back the reserved potatoes 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.

For the Herbed Croutons

  • 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 quickly go from golden brown to burnt!
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Recipe, text, and photography by Devorah Bowen

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Creamy soup

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