PALEO RECIPE
SWEET POTATO AND HORSERADISH SOUP
I love to mix fresh herbs, horseradish and ghee together to top my baked sweet potato with, so I figured the same combination would make a great soup, and it does! The horseradish adds a great kick to the soup, without being overpowering.
Some pieces of horseradish are more potent than others, so you may want to add more or less depending on how strong of a piece you get. I tested this recipe a few different times and found 1 1/2 cups of grated horseradish was a pretty safe amount if you are having a hard time judging. I add the horseradish early in the cooking process, which mellows out the flavor and pungency, If you want a very intense horseradish flavor then add it closer to the end of the cooking process (about 10 minutes before you puree). You can do the same with the rosemary and thyme if you want a more intense herb flavor. Enjoy!
Some pieces of horseradish are more potent than others, so you may want to add more or less depending on how strong of a piece you get. I tested this recipe a few different times and found 1 1/2 cups of grated horseradish was a pretty safe amount if you are having a hard time judging. I add the horseradish early in the cooking process, which mellows out the flavor and pungency, If you want a very intense horseradish flavor then add it closer to the end of the cooking process (about 10 minutes before you puree). You can do the same with the rosemary and thyme if you want a more intense herb flavor. Enjoy!
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Paleo Sweet Potato and Horseradish SoupPrep time: 12 minutes Cook time: 1 hour Servings: 4-6
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Ingredients:
3 Tablespoons ghee, lard or tallow
½ small onion, roughly chopped
3 cloves garlic, chopped
2 pounds white-skinned sweet potatoes, peeled, cut into 1-inch cubes
5 cups chicken stock
10 - 12 ounces fresh horseradish, peeled and grated (about 1 ½ cups), or more if desired
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 teaspoon sea salt
½ teaspoon ground black pepper
1 cup almond milk or coconut milk
6 slices thick-cut bacon, cooked and crumbled, for topping
3 green onion sprigs, chopped, for topping
Directions:
1. Melt ghee in heavy large saucepan over medium-high heat. Add the onion, garlic and potatoes and sauté for 3 minutes.
2. Add the stock, horseradish, rosemary, thyme, salt and pepper and stir. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the potatoes are very tender.
3. Add the almond milk and stir, then puree the soup with an immersion blender until smooth, or puree in batches in a blender. Ladle into bowls and top with bacon and chopped green onion. Serve.
3 Tablespoons ghee, lard or tallow
½ small onion, roughly chopped
3 cloves garlic, chopped
2 pounds white-skinned sweet potatoes, peeled, cut into 1-inch cubes
5 cups chicken stock
10 - 12 ounces fresh horseradish, peeled and grated (about 1 ½ cups), or more if desired
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 teaspoon sea salt
½ teaspoon ground black pepper
1 cup almond milk or coconut milk
6 slices thick-cut bacon, cooked and crumbled, for topping
3 green onion sprigs, chopped, for topping
Directions:
1. Melt ghee in heavy large saucepan over medium-high heat. Add the onion, garlic and potatoes and sauté for 3 minutes.
2. Add the stock, horseradish, rosemary, thyme, salt and pepper and stir. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the potatoes are very tender.
3. Add the almond milk and stir, then puree the soup with an immersion blender until smooth, or puree in batches in a blender. Ladle into bowls and top with bacon and chopped green onion. Serve.
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