Radish leaf soup with caraway

Method

1. 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.
2. 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.
3. 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.