Summary

Ingredients

• 15 small potatoes
• 70 g horseradish
• 3 carrot (s)
• 1 ½ liter vegetable stock
• 2 onions)
• 1 dash cream
• parsley
• Nutmeg
• salt and pepper

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Instructions

1. Cook the potatoes in their skins until they are cooked through. Meanwhile, cook the vegetable stock.
2. Peel and slice the carrots. Peel and chop the radish. Roughly chop the onions.
3. Fry the onions in oil until translucent. Peel the boiled potatoes and cut them into small pieces. Add the onions, potatoes, carrots and radish to the vegetable stock and let it boil briefly. Then take the pot off the stove and puree everything thoroughly with the hand blender.
4. Add the parsley, pour in a dash of cream and season with salt, pepper and nutmeg. Let it boil again briefly.
5. The soup can also be eaten for several days or frozen.