Creamy Radish Soup with Herb Oil

This creamy radish soup features a delightful balance of earthy flavors and a hint of spice, elevated by a drizzle of herb oil. The combination of fresh radishes, potatoes for creaminess, and a touch of lemon zest brings a refreshing twist to a traditional dish, making it perfect for any season. This recipe is vegetarian and can be easily made vegan by substituting the cream.

Ingredients:

• 1 bunch of radishes, trimmed and quartered
• 1 medium onion, chopped
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream for vegan option
• 1 tablespoon olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh herbs (such as chives or parsley) for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Add the quartered radishes and diced potatoes to the pot, stirring to combine. 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 potatoes and radishes are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream (or coconut cream) and lemon zest, then season with salt and pepper to taste.
5. Serve hot, drizzled with additional herb oil and garnished with fresh herbs.