Don’t throw away your radish leaves anymore! Use them in salads, sauté or try this wonderful soup, you can eat warm or cold.

Serve: 4

• 2 bunches of radish greens
• 1 tbsp olive oil
• 1 onion
• 1 garlic clove
• 1 potato
• 1 liter of water

Sort, wash and drain your radish greens (keep radis for another recipe). Wash and peel the potato. Chop onion and garlic and cut potato in small cubes.

In a big saucepan, heat olive oil. Gently fry the onion and garlic for two minutes before adding the radish greens. Let them wilt until the water comes out, for five minutes. Add potato and water. Add some salt.

Cook, covered, approximately 20 minutes, until potato is completely cooked. Don’t overcook to keep the savour of greens.

Blend. Add some salt and pepper to taste and enjoy!

Note:

You can use watercress, sorrel or nettle for this recipe. If you are not dairy free, you can also add some cream to make the soup smoother and creamy.