Sweet Potato Nettle Horseradish Soup Recipe
- 2 Medium Sized Sweet Potato’s Peeled and Diced
- 2 cups of spring harvested nettles (washed and diced)
- 1/2 cup of spring Dock(washed and diced)
- 3 green onions, diced
- 1 tsp of diced garlic
- 1 tsp of minced fresh ginger root
- 4 inch piece of finely grated fresh horseradish root.
- 10 cups of veggie stock
- 2 tsp of Olive oil
- Salt, Pepper to taste
In a heavy bottomed soup pot, add your oil at med heat.. add your garlic, ginger root, onions, nettles, dock and horseradish, cook till the greens are wilted an touches of brown on your garlic shows.
Then add your veg based soup stock (if you want a thicker soup, use 8 cups) and your sweet potato.. Cook approx. 15 to 20 min (depending on how big your diced cubes were till sweet potato fully cooked though) check your stock, add salt and pepper to taste.
At this point, you can blend your soup with a stick blender or you can transfer it over to your blender (careful.. its hot) and blend till smooth.
While the soup is cooking, prepare your horseradish cream
In a bowl mix
- 1 cup of sour cream
- 3 tbsp of finely grated fresh horseradish
- 1 tbsp of sugar (if you want)
- 1 tbsp of heavy cream
- 1 tsp of paprika
- 1/2 tsp of fresh cracked sea salt and cracked black pepper
Mix together and set to the side to blend flavours.
Serve up your hot soup and to the middle add a heaping Tablespoon of the fresh horseradish cream, try and get a little bit in each soup spoon as you go..
The cooking really mellows out the horseradish in the soup and the cream levels out the fresh uncooked, giving you a clean hit of heat without it being overwhelming..
Farmgal Notes: The Dock, horseradish, nettles and green onions are all spring fresh harvested.. the sour cream and cream are from my milking sheep.. what a delightful spring soup.. The flavour of this combo is mouth watering!