Radish leaf soup with caraway

delicious. tips

1. The soup will keep fine for 3 days in a sealed container in the fridge, although it will lose a little of its green vibrancy. Reheat to just below boiling point to serve.
   Use a selection of long breakfast radishes and little round ones in purple, white and pink. Give the radishes and radish leaves a thorough wash before using – they can harbour a lot of grit. Fill a sink with ice-cold water and leave them to soak for 30 minutes – most of the grit will drop off and the cold water will perk up the colour.

   Save the white part of the leek and use for tarts and pale soups.