Autumn Potato Horseradish Soup with Seasonal Mushrooms, Fresh Parsley, Figs and Walnuts

Written by nadjaelli

Hey Everyone  and Happy Saturday !

I just posted a new photo in my instagram feed about a yummy soup, which perfectly fits the seasonal product of fall. I had so many potato leftovers and this radish cream waiting in my fridge to be used. Since my grandma is the queen of making horse radish sauces I got the idea to make this soup. Of course you can add whatever leftover ingredients you like as toppings! Check out a picture of the soup below:

horseradish-soup

For 4 portions you need:

  • 6 medium/large potaoes
  • 2 medium onions
  • 1 garlic clove
  • 4 table spoons of olive oil
  • 100 milliliers of white wine// or 50 millilliters of balsamico
  • 800 milliliters of vegetable broth
  • 1/2 cup of soy cooking cream
  • 1 small glass of horseradish cream (check on the glass whether there is dairy in there, in mine, there wasn’t) 🙂
  • a bit of salt and pepper
  • 1 fig
  • 1 hand full of fresh parsley
  • 1 hand full of walnuts
  • 2 cups of seasonal mushrooms

Cut the onions and the garlic into small pieces and start frying them in a big pot. In the mean time, cut the potatoes into small chunks. Once the onions and garlic are readily fried, turn the fire down and add the potato chunks along with the vegetable broth, the white wine and the soy cooking cream and let them cook for 20 minutes.

After that, take a blender and blend the mixture until it becomes a fine soup. Now add the horseradish cream and salt and pepper according to your taste and let the soup simmer on low fire while stirring for another 10 minutes.

TIP: if you have time before serving the soup then use it ! The soup only tastes better after resting for a while.

Clean the mushrooms and start frying them in a pan with some oil for about 10 minutes on medium fire.  After 5 minutes add the walnuts to the pan with the mushrooms, so that they can roast a bit along. Cut the fig into quarters and then each quarter into smaller chunks.

Serve the soup on plates and put the mushrooms, the walnuts, the fig chunks and the fresh parsley pieces on top. Sprinkle a bit of pepper on top for the additional spice effect.

Enjoy and CARPE DELI ! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *