Creamy Radish Soup with Herb Croutons

This Creamy Radish Soup blends the peppery freshness of radishes with creamy potatoes for a comforting, velvety texture. Enhanced with a hint of garlic and finished with crispy herb croutons, this dish offers a delightful balance of traditional flavors and a creative twist. It's perfect for a light lunch or a starter, and it's vegetarian and gluten-free!

Ingredients:

• 1 pound radishes, trimmed and quartered
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves
• 1 cup crusty bread, cubed
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Add the quartered radishes and diced potatoes, stirring to combine, and cook for about 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the radishes and potatoes are tender.
4. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
5. For the herb croutons, preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil, thyme, and salt. Spread on a baking sheet and bake for 10-12 minutes, until golden and crispy.
6. Serve the soup hot, garnished with herb croutons and a sprinkle of fresh parsley.