Maybe not. This delicious soup is very popular in Austria, especially during the cold months and around Easter. Weeks before Easter, everybody eats horseradish on everything, especially Sandwiches and bread slices with ham.

Horseradish is also delicious as a creamy sauce for fish. All in all, we Austrian people love horseradish.

I really love this soup. The pungency of the horseradish is not as strong as normally when freshly grated because of the cream. But the unique flavour stays. If you need something different for once, I would warmly recommend this soup. Give it a try. Its easily made and it only needs 9 ingredients. 8 are stables, everybody normally has at home.

Let’s get you sold on this fantastic horseradish recipe, shall we?!?

This soup can be a delightful addition to any meal, offering a unique blend of creaminess and horseradish flavor. The use of sour cream in the recipe adds a tangy element that complements the horseradish well. With only 9 ingredients, including common staples found in most homes, this soup is easy to make and worth trying for a different culinary experience. Its simplicity and unique flavor combination make this creamy horseradish soup a standout choice for any occasion. The tangy touch of sour cream perfectly complements the horseradish, creating a delicious harmony of tastes. This dish is a popular favorite in Austria, particularly around the Easter holiday.

The creamy texture of the soup enhances the overall eating experience. Its warming qualities make it an ideal choice for cold weather. The addition of chives as a garnish adds a pop of color and freshness. This versatile soup can be enjoyed as an appetizer or a light main course. Its rich flavors make it a comforting dish for any meal. The soup’s velvety consistency elevates every spoonful. It’s a comforting option during chilly days. Fresh parsley provide a burst of vibrant green and zesty flavor. This dish works well as a starter or as a standalone meal. Its robust taste guarantees a satisfying dining experience.

I hope you will enjoy this classic Austrian comfort food as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love Nina

Grated horseradish goes very well with red beets, too. Maybe you should combine some grated horseradish with our vegan red beet burger?

Creamy horseradish soup with homemade croutons

This is a classic austrian soup recipe for creamy horseradish soup with homemade croutons. Its delicious, unique and creamy. A cozy comfort soup for cold days.

Creamy Horseradish Soup

• 1 onion (medium size, peeled and diced)
• 3 garlic cloves (peeled and diced)
• 50 g butter
• 40 g flour
• 850 ml broth (vegetables or beef broth)
• 1/4 tsp black pepper (freshly ground)
• 60 g sour cream
• 100 ml cream
• 60 g horseradish (freshly grated)
• 1/4 cup parsley (diced)

Homemade Croutons

• 2 slices dark or white bread (choose what you prefer)
• 30 g butter
• 1/4 tsp salt
• 1 garlic clove (diced, for serving)
• 20 g horseradish (freshly grated, for serving)

1. First melt the butter in a medium pot over medium heat. When the butter is melted add the diced onion and garlic cloves and cook without colour for about 6-7 minutes or until translucent.

   Add the flour and mix it fast and thoroughly for 2-3 minutes with the butter and the vegatables. 

   Deglaze everything with the broth and whisk everything thoroughly with a whisker. 

   Add the sour cream, cream and milk and let it cook for about 10 minutes.

   Add the freshly grated horseradish and black pepper. Cook for another 5 minutes .

   Blend everything until smooth and homogeneous.

   Taste it, and if necessary season it with some more salt, pepper and more horseradish and blend it again.

   Serve immediately with the homemade croutons, a pinch of fresh horseradish and the diced parsley .

   
   
   

2. Homemade Croutons

   Cut the bread slices into small pieces 

   Melt the butter in a medium size pan. over medium high heat

   Add the bread pieces, salt and the diced garlic and fry everything until crispy and golden.

   Enjoy!

The post The Best Creamy Horseradish Soup Recipe Ever.Unique and Delicious. appeared first on Two Sisters Living Life.

This is an easy broccoli soup recipe topped with some garlic-quinoa crunch. It’s healthy! It’s vegan and you don’t need that much ingredients! If you have broccoli, onion, celery, zucchini and potato at hand than you’re good to go!

Since we are only at the beginning of the coronavirus crisis, I am cooking a lot of things which I can easily portion and freeze, since I always make more than needed! This broccoli soup is perfect for freezing and the quinoa crunch too! And yes my freezer is more than full, I am currently in discussion with my boyfriend to get another little freezer, which “I” so desperately need but he thinks otherwise

The garlic quinoa crunch is just perfect and so versatile! You can omit the seeds and use the ingredients you have at home like nuts or almonds! And you can use the garlic quinoa crunch not only to top of soups but also salads, meat, everything! It’s soooo good!

Hope you enjoyed this recipe for my delicious vegan broccoli soup!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Broccoli Soup with Garlic Quinoa Crunch

5 from 8 votes

Recipe by Antonia Course: Appetizer, easy to make, few ingredients, Soup, vegan, vegetable for lifeCuisine: healthy, vegan cuisine

Servings

4

Prep time

20

minutes

Cooking time

35

minutes

Calories

418

kcal

This is a fast and easy broccoli soup made with only a few ingredients like zucchini, celery and potato. It's vegan too! Served with the best garlic quinoa crunch!

Cook Mode

Keep the screen of your device on

Ingredients

• Broccoli soup

• 2 tbsp 2 olive oil

• 1 1 onion diced

• 2 2 cellery chopped finely

• 2 2 cloves of garlic crushed

• 1 1/2 1 1/2 large head of broccoli cut into florets

• 1 1 zucchini chopped coarsely

• 1 1 potato large, chopped coarsely

• 3-5 cup 3-5 vegetable stock

• Garlic Quinoa Crunch

• 100 g 100 white quinoa rinsed well

• 2 tbsp 2 olive oil

• 2 tbsp 2 sunflower seeds

• 2 tbsp 2 pumpkin seeds or almonds

• 1 tbsp 1 tomato flakes

• 2 2 cloves garlic crushed

• 2 tbsp 2 parsley

Directions

• Broccoli Soup
• Heat oli and cook onion and celery, stirring until softened. Add garlic and cook for 1 minute.
• Add broccoli, zucchini, potato, stock and some water, it should cover slightly all the vegetable, bring to boil. Reduce heat to low-medium and simmer for 10 minutes, until vegetables are tender. Remove soup from heat and process until smooth. Season with salt and pepper.
• Garlic Quinoa Crunch
• Cook quinoa following packet direction; drain. Heat oil, add quinoa, seeds and tomato flakes. Cook stirring frequently for 10 minutes until quinoa becomes golden. Add garlic and parsley, cook for 1 minute. Let it cool, it will crisp while it cools.

Nutrition Facts

• Calories: 418kcal
• Carbohydrates: 47g
• Protein: 15g
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 811mg
• Potassium: 1385mg
• Fiber: 11g
• Sugar: 8g
• Vitamin A: 2152IU
• Vitamin C: 224mg
• Calcium: 169mg
• Iron: 6mg

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The post Vegan Broccoli Soup with Garlic-Quinoa Crunch appeared first on Two Sisters Living Life.

About 4 weeks ago I brought my car to my garage for wheels changing and since my garage is more or less on the country side where you normally can do nothing while waiting . I thought I go for a coffee to the restaurant opposite of the street. For a restaurant on the country it really looked more or less hip. Bright and light, a good advertising strategy which you mostly don’t find outside of Graz.

Tom Kha Gai soup I Iove you

So here I was sitting alone with my laptop and waiting and waiting. What you should know about me is if I visit a restaurant where I haven’t been before I will always have a look at the menu. I’m from the restaurant branch and therefore always on the search for exciting thinks other restaurants may serve.

They had a solid menu with a mix of Italian and American Food and some other not so typical dishes like a Tom-Kha-Gai Soup. TOM KHA GAI! What a name and you don’t get that soup very often in or outside of Graz. Do I had to order it? Of course! Nothing better than a cappuccino served with a spicy soup, right ?

The soup was served in a small black clay pot with 3 king size prawns and sesame flat bread. How pretty! The taste was oh so perfect. Tangy, a little bit sweet and the right spicy-ness that it gave me the heat but not to much that you couldn’t taste the single ingredients. Therefore I knew at ones that I wanted to recreate this awesome dish at home.

A lot of stress and 4 weeks later I was finally able to get started with my project.

Tom Kha Gai and how to recreate a recipe !

First of all you have to know the main ingredients of the dish you want to recreate. There are a lot of recipes for Tom Kha Gai soup which simple means coconut chicken soup. All recipes normally say that you need lemon grass, kefir lime leaves, coconut milk, fish sauce and ghalant root. Out of these 5 ingredients coconut milk was the only ingredient I had at home and I knew that I only get the other ingredients at an asian supermarket. So what did I do. I googled as anybody would do. I googled a lot of recipes and I googled the main ingredients and their taste.

Tom Kha Gai – If you don’t have the 4 main ingredients what do you take instead and why this was the beginning to the no-fuss part!

Lemon grass tastes as the name already said like lemons or more accurate like limes. the same goes for kefir lime leaves. Instead of these 2 components we will use lime zest and lime juice.

Ghalant root looks like ginger and comes from the same family. Ginger root it will be.

I didn’t have fish sauce either so I simply took soya sauce.

The Beginning

Generally there are 3 ways to cook this soup. With chicken added, vegetables only with an add in and the vegan version.

The beginning is always the same. In a medium size pot the peanut oil or coconut oil will be heated on medium high. I add the minced white part of the spring onions, crushed coriander seeds, coconut sugar (or brown sugar), minced ginger and red curry paste. I cook everything for about 5 minutes until the spring onions are tender. Now I add the coconut milk, chicken broth or vegetables broth, salt, soya sauce and lime juice and zest. Until here everything is the same.

The Chicken Tom Kha Gai

When I add the soya sauce, coconut milk, broth and lime juice and zest I add the chicken breast too to the pot. Cook everything on medium heat for another 10 minutes. After cooking everything for 10 minutes I add the mushrooms and the red bell pepper and cook another 7-10 minutes. It is very important to add the vegetables later and not with the chicken. Otherwise the vegetables will be too soft and I like my vegetables with a crispy edge. Finally when the vegetables are tender but crispy take the chicken breast and pull it apart with two forks and return it to the pot. High five guys! The Classic Chicken Tom Kha Gai is ready to serve. Sprinkle it with some green spring onion rings.

Vegan Tom Kha Gai with only vegetables

For the vegan vegetables only version I use vegan vegetable broth instead of the chicken broth and please make sure to use a vegan soya sauce brand. We also add the vegetables to the pot when adding the broth, coconut milk and so on. Cook everything for 8-10 minutes until the vegetables have the desired crispness .

I love Add-ins

There are a lot of different add-ins which fit perfectly to the spiciness of the Tom Kha Gai Soup.

Tofu: Tofu is perfect for the vegan Tom Kha Gai. It tastes best if you fry it in some peanut oil with half a spoon red curry paste. So delicious.

Chicken! You already know how to cook the classic chicken version .

Tiger Prawns: These are my preferred add-ins. Nothing better than delicious cooked prawns. I always peel my raw prawns before I cook them in some peanut oil, fresh minced garlic and half a teaspoon red curry paste for about 8 minutes.

Other add-ins: There are so many other things you could add to this soup. Basmati rice, more vegetables, fried falafel balls, glass noodles or you could serve the soup with some flad bread or homemade pita bread.

I hope you like my no-fuss Tom Kha Gai soup as much as I do. It is my new go to recipe if I need a fast and spicy soup.

Happy cooking!

Love Nina

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No-fuss Tom Kha Gai Soup

This is a simple and delicious recipe for Thailands most famous coconut soup: Tom Kha Gai. Its a simple no-fuss recipe and you might already have all ingredients at home. No lemon grass, kefir lime leaves, ghalant root needed.

• 1 spring onion (medium size, finely cut rings. Only the white part for the cooking , the green part is for garnishing)
• 2 cm ginger (peeled and minced)
• 1 1/2 tbsp red curry paste
• 1 tbsp peanut oil (or coconut oil)
• 1/2 tsp coriander seeds (crushed)
• 400 ml coconut milk (about 1 can)
• 400 ml chicken broth
• 1 1/2 tsp coconut sugar
• 1 tsp soya sauce
• 150 g chicken breast (cut it once in half)
• 1 lemon (zest and juice)
• 1/2 tsp salt
• 1/2 red bell pepper (small minced)
• 100 g mushrooms

1. In a Medium sized pot add the peanut butter oil or coconut oil

   heat oil on medium high heat and add the minced ginger, red curry paste, the white spring onion rings, coconut sugar, soya sauce, and crushed coriander seeds

   fry everything for about 5 minutes and stir everything constantly 

   Now add the coconut milk, chicken broth, lime juice and zest and the raw chicken filet and cook everything for 10 minutes

   After the soup has cooked for 10 minutes add the mushrooms and the bell pepperoni cook another 10 minutes

   when the vegetables are soft, take out the chicken breast and pull it into small pieces with the help of two forks 

   Return the pulled chicken back to the pot

   Taste the soup and add salt if needed.

   Serve the soup with some minced green spring onions

*You can cook this recipe without the chicken and it will taste as good as with the added chicken.
*Another add in: Fry some kingsize prawns on medium high heat in some peanut butter oil, minced garlic and 1/2 teaspoon red curry paste
*For a Vegan Version please leave out the chicken and use a vegan soya sauce. Tofu fried in peanut butter oil and red curry paste gives the soup a unique add.

The post No-Fuss Tom Kha Gai Soup appeared first on Two Sisters Living Life.