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Creamy radish potato soup
If you have never tried adding radishes to your soup, you have been missing out on life and this dish will prove it.
YIELDS
3
TO
4
Ingredients
- 2 tablespoons olive oil, divided
- 1 3/4 cups chopped radishes
- 1 Irish (or baking) potato, peeled and chopped
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- Half a large yellow onion, sliced
- 1 cup vegetable broth
- 1 can (14oz) full fat coconut milk
- 1 tablespoon fresh parsley, chopped
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the radishes and potatoes with one tablespoon of olive oil and season with salt, pepper, and garlic powder. Add them to the lined baking sheet and roast for 25 to 30 minutes.
- Place a large saucepan over medium-high heat and add the remaining tablespoon of olive oil. Add in onions and saute until fragrant, about two minutes.
- Add in vegetable broth and bring to a boil, then add in the coconut milk and reduce the heat to medium-low. Season generously with salt and pepper and simmer for two to three minutes.
- Transfer the roasted vegetables to a blender and pour in the sauce. Blend until smooth. Serve in soup bowls and top with fresh parsley. Enjoy!
