Radish leaf soup with caraway

Radish leaf soup with caraway

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This dish is shockingly good; it’s a great thrifty use of the leaves and simple to make (you can try it with watercress instead of radish leaves too, if you like). I like to thicken it with rice, as it gives a velvety texture.

Ingredients

Quantity Ingredient
1 quantity Buttered radishes with caraway, grated, to serve
1 onion, finely sliced
1 small courgette, roughly chopped
1 leek, roughly sliced, green top only
6 mint leaves, stalk(s) reserved
1 bay leaf
1 celery stick, roughly sliced
3 garlic cloves, roughly chopped
good glug light olive oil
50g risotto rice or short-grain brown rice
150g radish leaves
knob butter

Method

  1. Sauté the onion, courgette, leek, mint stalks, bay leaf, celery and garlic in the light olive oil for 10 minutes over a low heat. Add 700 ml water, the radishes and the rice. Bring to the boil, then reduce the heat and simmer for 25 minutes, or until the rice is soft.
  2. Remove the mint stalks, add the radish and mint leaves, then blend until smooth and a vibrant green. Serve as soon as possible to keep the colour, and be careful not to reboil the soup, or it will fade. Serve each bowl topped with grated radish and a knob of butter.

Storage

  • The soup will lose some of its green vibrancy, but will keep fine for three days in a sealed container in the fridge. Reheat to just below boiling point to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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