Creamy Radish Green Soup
What you’ll need:
2 tablespoons of butter or olive oil
1 medium onion, chopped
1 bunch of radish greens, chopped
2 medium potatoes, sliced
4 cups of vegetable broth
Salt and pepper to taste
1/3 cup of Greek Yogurt
4 radishes, thinly sliced
Heat your olive oil or butter in a large stock pot and sauté the onions until soft. Add the chopped radish greens and potatoes. Cover with the vegetable broth and bring to a boil, skimming off any foam that rises to the surface. Reduce to a simmer and cook until the greens are soft and the potatoes are cooked. If you prefer a lighter, brothier soup, skip to step 3.
If you prefer a heavier soup, remove some of the greens and potatoes, and puree the rest with an immersion blender. Add reserved greens and potatoes back to the puree and heat through.
Remove from heat and season to taste. Add a dollop of yogurt and the thinly sliced raw radishes.