Radish Greens soup

Radishes are one of the easiest and quickest things to grow in summer. Don't throw away the leafy green tops of your radishes! They add a lovely peppery flavour to this simple creamy potato-based soup. Garnish the soup with sliced radishes and serve with plenty of crusty bread.

Ingredients  

• 2 tablespoons vegan butter- we like the Flora Plant butter

• 1 large onion, diced

• 2 medium potatoes, sliced

• 225g radish greens

• 1L t vegetable stock 

• l carton plant cream or coconut cream

• 5 radishes, sliced

The How to Bit

1. Melt butter in a large saucepan over medium heat. Stir in the onion and saute until tender. Mix in the potatoes and green radish tops, coating them with the butter. Pour in the stock. Bring the mixture to the boil. Reduce heat and simmer for 30 minutes.

2. Allow the soup mixture to cool slightly; transfer to a blender and blend until smooth.

3. Return the mixture to the saucepan. Stir in cream. Cook and stir until well blended. Serve with slices of radish on top.