Radish soup

What better to have on a cold winter evening than a delicious soup.

Radish soup


Serves 4

1 Tbsp canola oil
1 onion, peeled and diced
3 bunches radishes with leaves, roughly chopped
3 cups vegetable stock
3-4 anchovies
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]
Energy 477kj
Protein 10.6g
Total fat 6.3g
- saturated fat 0.9g
Carbohydrates 6.5g
- sugars 6.5g
Fibre 1.5g
Sodium 2170mg

Click the vegetable name below to learn more about it: