pink radish soup with mint
Beautiful pink radish soup with mint
Servings: 4 people
  • 400 gram fresh radishes
  • 500 gram floury potatoes
  • 700 ml veggie stock
  • 1/8 liter white wine
  • 200 ml cream
  • olive oil
  • salt
  • pepper
  • 1 bunch fresh mint
  • chili flakes
  • 1 small handful garden cress
  1. Peel, wash and cut the potatoes in 2 cm cubes. 

  2. Wash the radishes and put about 4 of them aside. Chop the rest of them.

  3. Heat up 2 tbsp of olive oil in a saucepan and add the chopped potatoes. Stir them gently for about 3 minutes and then deglaze with white wine. Add the veggie stock and let it simmer for about 15 minutes. After 10 minutes add the radishes.

  4. Cut the rest of the radishes with a mandoline in very thin slices. Wash the mint and chop the leaves roughly. 

  5. When the soup is ready blend with a blender until smooth. Stir in the cream and season to taste with salt, pepper and chili flakes. 

  6. Divide soup to your soup bowls and sprinkle with mint, garden cress and serve with a drizzle of olive oil and fresh baguette. Bon Appetit!