What better to have on a cold winter evening than a delicious soup.
1 Tbsp canola oil
1 onion, peeled and diced
3 bunches radishes with leaves, roughly chopped
3 cups vegetable stock
3-4 sprigs of thyme for garnish
Heat oil in a large heavy-based saucepan, add onion and cook until soft but not coloured.
Add radishes with leaves, stock and anchovies.
Bring to the boil, reduce heat and simmer over a low heat until radishes are cooked.
Remove from heat, cool slightly and purée with a hand held blender. Serve garnished with sprigs of thyme.
The lighter soup in the photo is Fennel and potato soup. [See our recipe]
This recipe was inspired from the Vegetarian Dish challenge in 2013. It now includes anchovies so it's no longer a vegetarian recipe.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.6g|