This chunky root vegetable soup is seasoned with mustard and herbs, then partially blended to give it a hearty and chowder-like texture. I would like to inform you that this soup is FABULOUS with garlic bread.
Prep the vegetables and mix all of the spices together in a small bowl. This will ensure that they're ready when you need them, because that part of the recipe moves quickly.
Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook until softened, stirring frequently, 4-6 minutes.
Add the minced garlic, stir, and cook for 60 seconds. Add all of the spices and cook for 30-60 seconds more, until fragrant.
Add the vegetable broth and all of the vegetables to the pot, and stir well. Bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for about 15-17 minutes, or until the vegetables are tender. Remove from the heat and stir in the horseradish.
Scoop about half of the soup into a blender, and blend until smooth (be careful - it will be hot! Give it a minute to let it cool if needed.) Return the blended soup to the pot and stir to combine. At this point, if desired you can either thin the soup out with more water, or thicken the soup by simmering it on low heat with no lid, stirring frequently.
Serve hot, with croutons, garlic bread, or something else crunchy. Leftovers keep for up to a week in the fridge. This root vegetable soup freezes well for a few weeks too, if needed.
Notes
STORE-BOUGHT SPICE BLEND NOTES: The mustard herb seasoning from Spice Jungle is to die for and it's what I use in this recipe - 4 teaspoons total. I reverse engineered the spice blend and tested out my formula to make sure I recreated something just as good. But, if you shop at Spice Jungle I highly recommend buying their spice blend.Another option that I tested out and that you can use is to simply use a 50-50 mix of mustard powder and Italian seasoning, if this would be more suitable for you to buy fewer different spices for your cabinet. Again, the recipe needs about 4 teaspoons total, or 2 teaspoons of each.This is weird, but hear me out - the recipe is also great with a blend of mustard powder and Old Bay seasoning. Feel free to play around with the seasoning, but I definitely recommend the mustard powder because it is essential for highlighting the cruciferous vegetables in this soup.