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Coconut Ginger Radish Greens Soup with Radish Chips

Yield: 4 servings

Preparation Time: 10 min; Cook: 30 min

Ingredients

2 bunches of radishes, greens attached

1 tablespoon olive oil, plus 2 teaspoons

2 leeks, washed, trimmed, and sliced

1/2 inch fresh ginger, grated

1 clove garlic, minced

2 1/2 cups coconut milk

2 cups vegetable stock

1 cup packed spinach, sliced

sea salt and black pepper

Add To

Directions:

Remove greens from the radishes. Wash thoroughly and set aside. Wash, scrub, and trim root ends of radishes; set aside. Stack radish leaves and slice into smaller strips.

Heat 2 tablespoons olive oil in a medium-sized heavy bottomed sauce pan over medium high. Add garlic, leeks, ginger and saute for 3-4 minutes. Stir frequently. Add the coconut milk, vegetable stock, radish leaves, and spinach. Reduce heat to simmer and cook for 10 minutes. Using an immersion blender, blend the ingredients well. Alternatively, transfer to a blender and blend in small batches.

Prepare radish chips by slicing radishes paper-thin with a mandolin slicer. Preheat oven to 350 degrees F. Place radish slices on parchment-lined baking sheet and coat with olive oil. Sprinkle with sea salt and freshly ground black pepper. Cook radishes in oven for 8-10 minutes.

To serve, plate warm soup and top with radish chips.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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