Creamy Radish Tops Soup

Radishes are one of the easiest and quickest things to grow in summer. Don't throw away the leafy green tops of your radishes! They add a lovely peppery flavour to this simple creamy potato-based soup. Garnish the soup with sliced radishes and serve with plenty of crusty bread.

Ingredients  

• 1 bunch of radishes (use the roots and tops)

• 2 large potatoes, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)

• 2 tablespoons olive oil

• Salt and pepper to taste

• Crusty bread, for serving

The How to Bit 

• Separate the radish roots from the tops. Wash both thoroughly.

• Slice the radish roots thinly and set aside for garnish.

• Roughly chop the radish tops.

• Cooking the Soup:

• In a large pot, heat the olive oil over medium heat.

• Add the chopped onion and garlic, and sauté until they become translucent.

• Add the diced potatoes and chopped radish tops. Cook for about 5 minutes, stirring occasionally.

• Pour in the vegetable broth and bring to a boil.

• Reduce the heat to a simmer and cook until the potatoes are tender about 15-20 minutes.

Blending:

• Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

• Stir in the plant-based milk and heat through, but do not boil. Season with salt and pepper to taste.