A zero-waste recipe based on radish tops that you can customize according to seasonal vegetables and to the ingredients you find in your fridge.
Radish haulm soup
- 1 bunch of radishes
- 1 big potato
- 1 clove of garlic
- 1,2 l vegetable broth
- Pumpkin seed oil
- Salt & pepper
- Cut the radish tops and rinse them several times until they are clean.
- Chop your clove of garlic and brown it in oil or butter very briefly in a pressure cooker or casserole dish, then add the radish haulm, brown for 1 or 2 minutes and cover with the vegetable broth (homemade or not). Add the potato cut into several pieces.
- Cook for 20 minutes on low heat with a lid (less time if you are using a pressure cooker)
- After 20 minutes of cooking, turn off the heat and remove a little bit of broth (keep it for later). Mix then depending on the consistency you want add some broth for a more liquid soup. Add salt, pepper and paprika.
- Serve with a drizzle of pumpkin seed oil (or sour cream if you prefer).