Radish soup

Ingredients for 2 servings:

• 2 bunch radishes, with the green leaves
• 1 potato(s), about 100 g
• 1 shallot(s)
• 1 lemon(s)
• 2 tbsp sesame oil or olive oil
• 600 ml vegetable stock
• 1 pinch of sea salt
• 1 pinch of cayenne pepper
• 1 pinch of nutmeg
• 2 tbsp soup paste (shiro-miso), alternatively soy cream or almond cream
• 1 tsp pumpkin seed oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Separate the radishes from the leaves and wash thoroughly. Wash the greens thoroughly and chop roughly. Set aside about 6 radishes and cut the rest into small cubes. Wash the potatoes, peel if necessary, and dice finely. Peel and finely chop the shallot. Wash the lemon thoroughly and grate about 1/4 teaspoon of the lemon zest. Heat the sesame or olive oil in a high saucepan, fry the shallot, add the diced radishes, potatoes, and radish greens, and fry briefly until the greens have slightly softened. Add the lemon zest and top up with the vegetable stock. Stir and simmer with the lid on over medium heat for about 15 minutes. Finely dice 3 of the reserved radishes and thinly slice 3 of the radishes. Once the cooking time is over, puree the soup with a hand blender, stir in the salt, pepper, cayenne pepper, nutmeg, shiro miso or cream, and the diced radishes, and heat briefly again. Pour the soup into bowls, garnish with radish slices and drizzle with a few drops of pumpkin seed oil.