#FuturePlates recipe of the week: Radish leaf soup with caraway
This simple, plant-based soup from Tom Hunt at the Natural Cook makes a welcome addition to any starter menu. As well as all that natural goodness, it’s a great example of top-to-tail cooking, using more parts of ingredients and cutting down on waste. Tried it? Let us know on Twitter with #FuturePlates.
100g radish leaves (kept aside)
150g radish leaves and/or watercress
A knob of butter
A pinch of caraway
1 onion, thinly sliced
3 cloves garlic, roughly chopped
1 small courgette, roughly diced
1 stick celery, roughly sliced
Green top of a leek, roughly sliced
1 bay leaf
1) Wash then cut the radishes into halves or quarters. Place a knob of butter in a thick based frying pan and bring to a medium heat. Add the radishes and cook for 3 minutes until their pink colours dull slightly and bleed into the flesh. Be careful the pan doesn’t get too hot or the butter will burn. Add the caraway, a sprinkle of salt and pepper and cook for a further 30 seconds.
2) Sauté the onion, courgette, leek, mint stalks, bay leaf, celery and garlic for 10 minutes on a low heat.
3) Add 700 ml of water, the cooked radishes and rice. Bring to the boil and simmer for 25 minutes until the rice is soft.
4) Add the radish tops, mint and watercress then blend until smooth. Serve with grated radish and a little knob of butter on top.