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.
Radish soup is the darker soup in the photo (on the right).
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||0.9g|