Radish mint soup

Name: Radish mint soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Radishes; 7-10 Tbsp with beautiful green; 1 collar Spring onions; 600 g floury potatoes; 1 TABLESPOON Vegetable broth (instant); 4 Stem(s) Mint; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

You've never made radish soup before? Then please catch up quickly, because this recipe is simply divine!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Radishes
7-10 Tbsp with beautiful green
1 collar Spring onions
600 g floury potatoes
1 TABLESPOON Vegetable broth (instant)
4 Stem(s) Mint
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Olive oil

Directions

1
Clean the radishes and put the green aside. Wash the radishes and chop them coarsely, except for 4-5 pieces. Sort the radish green, wash, shake dry and chop coarsely. Clean and wash spring onions and cut into rings.
2
Peel, wash and chop the potatoes.
3
Boil the potatoes in 800 ml water, stir in the stock. Boil potatoes for about 15 minutes. After about 10 minutes add the chopped radishes, the chopped radish green and spring onions, simmer. Cut the remaining radishes into thin slices.
4
Wash mint, shake dry, pluck leaves from the stalks and cut into fine strips.
5
Roughly puree the soup with a hand blender. Stir in cream and heat up. Season to taste with salt and pepper. Serve the soup and sprinkle with radish slices and mint. Drizzle with olive oil.