Out of all the radish recipes I am sharing with you lately, I think this might be the one that I will re-make the most often. It is light but hearty at the same time, full of flavour, super easy to make, and the whole family LOVED it! You wouldn’t think radish and coconut would go – but my oh my is it a lovely combination!
Have you ever had Kale chips? Well, don’t let the radish tops go to waste – you can use these just the same! Keep reading to find out how to make this lovely dish 🙂
- 2 Cups/2 Bunches of Radishes
- 1 Onion
- 1 Stem of Green Garlic (or 2 cloves of garlic)
- 1 Large Potato
- 1 Can of Full-Fat Coconut Milk
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- Pinch of Black Pepper
- Enough water to cover the vegetables in the pot
- A few more radishes – around 5 will do
- 2 Tsp Olive Oil
- Pinch of Salt
- Pinch of Pepper
- Dice your onion and garlic finely. Dice your potatoes, and slice your radishes.
- Add the olive oil to a medium sized pot, and add the onions. Stir continuously for 2-3 minutes, until the onions begin to soften. Add the garlic, and continue to stir for another 2 minutes.
- Preheat the oven to 180 C/ 350 F.
- Once the onions and garlic are golden brown, add in the rest of your soup ingredients. Allow to come to a boil, then reduce t a simmer. Cover the pot with a lid, and allow to cook for 20-30 minutes, or until the potatoes are soft enough to poke through with a knife.
- During this time, you can prepare your radish chips. Slice the radish finely, and roughly chop the radish greens. Lay out on a lined baking tray and toss with the olive oil, salt and pepper. Put it into the oven for 10-15 minutes, or until the greens become browned and crispy.
- Once the vegetables are fully cooked in the soup, you can blend this together with an immersion blender, or otherwise transfer it to a blender in batches, and blend.
- Once your crisps and soup are complete – you can serve the soup, top it off with the crisps, and some more salt and pepper – and enjoy 🙂