The inspiration for this recipe actually came from a soup that I had in Warsaw, Poland a couple of years ago. I am not exaggerating when I say that I’ve literally longed for this soup ever since. I decided long ago that I would make said soup. Maybe I’d have to trial it a few times to get it right, but I would recreate that beautiful soup in my own home and be able to enjoy it whenever I wanted.
However, as with so many things that seem like such a great and simple idea, simple that Polish soup is not. I fell at the first stumbling block. The first ingredient is rye flour, which is what gives the soup a lot of its flavour apparently – and was there any to be found in Dubai? Nope.
I have since found rye flour (thank you Amazon for finally launching in Dubai), and I am working on perfecting this soup at the moment, so I’m not going to write much about it as there will be a post soonish. However, what I will say is that the soup had a definite taste of horseradish, so I thought why not make another, easier, horseradish soup. One which has a far lower barrier to entry for you to make at home.
There’s also something about sweet potatoes that I felt would go really well with the nippy heat from the horseradish – their sweetness almost offsetting the kick.
This is a great soup to reheat and will last 3 or 4 days in the fridge if you use sour cream that’s well within date. Make a couple of portions at the weekend and bring it to work for your lunch throughout the week.
Products that work well for this recipe
Lazy Wooden Spoon
Automatic Pan Stirrer
Leak Proof Soup Bowl
Sweet Potato & Horseradish SoupCourse: LunchCuisine: SoupDifficulty: Easy
A thick and creamy soup which is an amazing dish for colder winter months! Sweet potato combines beautifully with the warmth of the horseradish for a smooth and satisfying lunch!
250g sweet potato, cut into small chunks (around 1in)
40g shallots, sliced
400ml vegetable stock, made with 1 stock cube (or homemade stock, if you have it)
50g light sour cream
Chives or parsley to serve (optional)
- Heat some oil or a few sprays of cooking spray in a large pan over a medium high heat. Add the shallots and sweat until softened – around 2-3 minutes.
- Add the sweet potato chunks to the pan and fry for 2-3 minutes.
- Add the vegetable stock and season. Reduce heat to medium and let simmer for 25 minutes. The sweet potato should be very soft – so a piece can easily be sliced in half with a fork.
- In a bowl mix together the sour cream and horseradish.
- Use a hand blender, blend the potato mixture until smooth. Add the horseradish cream mixture a tablespoon at a time, mixing each spoonful well.
- Serve immediately – add chopped chives or parsley and a dollop of sour cream to top if you prefer.