Helen’s Apprentice Home Cooking Radish and Vegetable Soup

Service should resume as normal next week, but here is another wee recipe from the apprentice, which I made from yellow label radishes (12p) and a mixture of vegetables, which I had to hand and leeks from the garden. This soup is also suitable for both Vegetarians and Vegans.

Ingredients:

• 240g pack of Radishes
• 2 Carrots diced
• 5 small Potatoes peeled & diced
• 2 Onions diced
• 2 small leeks chopped
• 1tbls of vegetable stock
• 1tsp of Garlic Granules
• ½tsp of Pepper
• Salt to taste
• 2-3tbls of oil, Olive of Rapeseed if you have
• Spring onion or chives to garnish (optional)

Method

1. Heat oil in a large pot, add onions & saute until translucent
2. Add potato & radish, stir until covered with the oil
3. Add carrot & leek, stir until covered with  the oil
4. Add approx 2ltr of boiling water & stir around
5. Add the vegetable stock, pepper & salt to taste
6. Bring to the boil, then simmer for approx 1½ hrs, until vegetables are soft

If you don’t like lumpy soup then blitz with hand blender in the pot or pour into a blender.

I had my soup with a roll & tattie scones enjoy.