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Deux bols de soupe verte aux fanes de radis décorés de rondelles de radis et de crème, avec une botte de radis et du pain de campagne
Team Curcuma

Radish leaf soup

A green, velvety and slightly peppery soup that uses the leaves from a bunch of radishes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings : 4 people
Course : Soup, Starter
Cuisine : French
Calories : 140
Ingredients Préparation Notes

Ingredients
  

  • 1 bunch radishes (the leaves, about 100 g)
  • 3 potatoes (about 400 g, floury)
  • 1 onion
  • 1 tbsp olive oil or butter
  • 1 pinch ground turmeric optional
  • 800 ml vegetable stock
  • salt and black pepper
  • 4 radishes to garnish

Préparation
 

  1. Cut the leaves off the radishes. Wash them in several changes of cold water, remove any damaged leaves and thick stalks, then drain.
  2. Peel the potatoes and cut them into cubes. Slice the onion.
  3. In a saucepan, fry the onion in the olive oil with the pinch of turmeric for 3 minutes.
  4. Add the potatoes and stock. Bring to the boil and simmer for 15 to 20 minutes, until the potatoes are tender.
  5. Add the radish leaves and cook for a further 3 to 5 minutes.
  6. Blend straight away until the soup is completely smooth. Season with salt and pepper and serve topped with a few slices of fresh radish.

Notes

Add the radish leaves at the end of cooking and blend straight away to keep a lovely green colour. Keeps for 2 to 3 days in the fridge and freezes well.