A warming soup for cold days can be not only nutritious, but also quick and easy to prepare. Just a few basic ingredients are enough to create a dish with a deep, distinctive flavor. This proposition is perfect for colder days when we dream of something warm and aromatic after a walk.
This one is not only easy to prepare, but also tasty, filling and warming. We’re talking about horseradish soup with apple, which is a perfect proposition for colder days.
It is cooked in vegetable broth, which is enriched with potatoes, carrots, parsley, and aromatic additions such as fried onion and garlic.
The grated apple and, of course, jarred horseradish add an interesting flavor to the dish. It is worth choosing a quite spicy product without soothing dairy additives, this will give the soup a stronger flavor. In this simple way, we will prepare a delicious, warming dish.
Preparing horseradish soup is not complicated and does not take much time. If we want to make this unique dish, we need to prepare a few basic products that will give it the desired flavor. Here’s what we need to cook horseradish soup:
- 1 carrot,
- 2 apples,
- 200 g peeled potatoes,
- 1 parsley,
- 1 liter of vegetable broth,
- 2 cloves of garlic,
- 1 onion,
- 3-4 tablespoons of horseradish from a jar,
- 4 tablespoons of cream 30%,
- sun,
- pepper,
- 3-4 chopped parsley,
- 2 tablespoons of oil.
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The first step is to bring the broth to a boil. Then peel the potatoes and vegetables, cut them into cubes and put them in a pot with broth. Cook everything for about a quarter of an hour.
Meanwhile, finely chop the onion and garlic. Fry the onion in oil, and when it turns translucent, add the garlic. After a while, add the fried ingredients to the soup and cook for about 5 minutes. Then grate the apples coarsely and add them to the pot when the potatoes become soft.
The next step is combine horseradish with cream, add 2-3 tablespoons of hot soup, mix everything and gradually pour into the pot, stirring constantly. Season the soup with salt and pepper and heat it up. Serve sprinkled with parsley.
