Fine radish leaf soup

Ingredients for 4 servings:

• 1 bunch radish leaves, fresh
• 5 spring onions
• 200 g spinach, fresh
• 1 tbsp butter
• 400 ml vegetable stock
• 1 pinch of chili
• 1 pinch of nutmeg
• salt and pepper
• e.g. crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian soup with radish leaves and spinach

Wash and dry the radish leaves and spinach. Wash the spring onions, remove the roots, and cut them into small rings. Heat the butter in a saucepan until it foams. Sauté the spring onions in the butter until they collapse. Add the radish leaves and spinach and sauté for about 2 minutes. Pour in the vegetable stock and bring to a boil. Remove the pan from the heat and puree the soup. Season to taste and serve. Tips: I recommend this soup as an appetizer or for dinner with a slice of bread. You can also serve it with shrimp or fried green asparagus. This green soup becomes creamier if you stir in 1 to 2 tablespoons of crème fraîche. It’s also delicious with coconut milk.