Wasabi radish leaf soup

Ingredients for 4 servings:

• 2 bunch radishes, leaves only
• 3 m.-sized potatoes
• 1 m.-sized onion(s)
• 2 spring onions
• ½ liter vegetable broth
• 1 tsp, levelled sugar
• 1 tbsp lemon juice
• 3 tsp, heaped wasabi paste, depending on the desired spiciness
• 200 ml oat cream (oat cream cuisine)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash the radish leaves thoroughly and chop finely. Peel the potatoes and onion and dice both finely. Finely slice the spring onions. Fry the diced onion in a little fat until translucent, then add the radish leaves and spring onions and continue to sauté briefly. Deglaze with the vegetable stock and add the diced potatoes. Simmer everything over low heat for about 20-30 minutes, until the potatoes are tender. Place everything in a blender. Add the sugar, lemon juice, wasabi paste, and oat cream and blend until smooth. Season to taste and add more wasabi paste, if desired. Transfer to plates and serve hot. Garnish with radish slices and vegan cream.