Don’t discard those radish greens – they are a delicious addition to a vegetable soup. I bulked up this version with some white beans but you can also make a lighter, refreshing version in the summer.
You can puree this at the end with an immersion blender, if you prefer.
You’ll need:
- 2 bushels radish greens (from approx 15-20 radishes)
- 1 white onion
- 1 bouquet garni
- 3 cups vegetable stock
- 19 oz cannellini beans
- 4 stalks spring onion
- handful of cilantro, chopped
- salt & pepper, to taste
- olive oil
1. Heat up a tablespoon of olive oil in a heavy saucepan. Finely dice the white onion and saute it in the pan until golden.
2. Lower heat very slightly and add stock and bouquet garni. Bring to a boil and skim the top.
3. Wash and rinse the radish greens very well and chop finely. Add the greens, chopped onion (using just the light green and white parts) and the beans to the stock and bring back to a boil. Skim again.
4. Turn off heat and add in chopped cilantro. Cover and let cool slightly.
Extra tasty served with some sour cream.
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