Vegetable Soup with Beans & Horseradish

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 medium turnip, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 russet potato, peeled and diced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 4 cups vegetable broth
• 1 (15 oz) can white beans, drained and rinsed
• 2-3 tbsp Silver Spring Cream Style Horseradish
• ½ cup heavy cream
• Optional garnish: chopped parsley, croutons, or extra horseradish drizzle

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until fragrant and translucent, about 3 minutes.

2. Stir in carrots, parsnip, turnip, sweet potato, and russet potato. Season with salt, pepper, and thyme. Cook 5–7 minutes, stirring occasionally.

3. Pour in the broth and bring to a boil. Reduce to a simmer, cover, and cook for 20–25 minutes until vegetables are fork-tender.

4. Use an immersion blender to partially blend the soup - leave some chunks for a rustic feel, or blend fully for a silky finish.

5. Stir in white beans, Silver Spring Cream Style Horseradish, and cream. Warm through gently for 5 minutes. Do not boil. Taste and adjust seasoning or horseradish level.

6. Ladle into bowls and top with parsley, croutons, or a swirl of horseradish for a cozy finish.