Radish leaf soup with caraway
- Portion size: for 6 people
- Hands-on time 40 min, simmering time 25 min
- Difficulty: easy
This recipe is shockingly good! It’s a great thrifty use of radish leaves and is simple to prepare. It’s even OK if your radishes are a little old.
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Ingredients
- 100g radishes (see tips) plus
- 4 extra radishes, grated, to serve
- Knob of butter, plus extra to serve
- Good glug olive oil
- 1 onion, finely sliced
- 1 small courgette, roughly chopped
- Green part 1 leek, roughly sliced (see tips)
- Pinch caraway seeds
- 1 bay leaf
- 1 celery stick, roughly sliced
- 3 garlic cloves, roughly chopped
- 50g risotto rice or shortgrain brown rice (from health
food shops) - 6 fresh mint leaves
- 150g radish leaves (see tips) or watercress
- Small handful fresh flatleaf parsley
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Method
- Wash the 100g radishes, trim, cut off any leaves and put aside to use later (the recipe requires 150g radish leaves in total). Slice the radishes into halves, or quarters if they are really large. Put the knob of butter in a large clean saucepan and set over a medium heat. Add the radishes and cook slowly for 3 minutes or until their colour dulls slightly and bleeds into the flesh. Make sure the pan doesn’t get too hot, otherwise the butter will burn. Remove the cooked radishes with
a slotted spoon and put aside. - Add the oil to the same pan and fry the onion, courgette, leek, caraway seeds, bay leaf, celery and garlic for 10 minutes over a low heat. Add 700ml water, the cooked radishes and the rice. Bring to the boil, then reduce the heat and simmer for 25 minutes or until the rice is tender. Remove from the heat.
- Add the mint leaves, radish leaves and parsley to the soup, then blend with a stick blender until smooth and a vibrant green. Serve as soon as possible to keep the colour, and be careful not to re-boil the soup as the colour will fade. Serve topped with grated radish and a little butter.
Nutrition
- 129kcals Calories
- 9g (3.6g saturated) Fat
- 2.4g Protein
- 9.3g (2.3g sugars) Carbs
- 2.2g Fibre
- 0.2g Salt
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