Creamy Radish-Leaf Soup
greens from 1 bunch radish or turnips, chopped
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons olive oil
1 cup mushrooms, sliced (I used oyster mushrooms)
1 quart vegan chicken broth or vegetable broth
2 teaspoons chopped fresh parsley
1 cup coconut milk or coconut cream
1 tablespoon soy sauce or Bragg's, optional
1. If you find greens a bit sharp in flavor, you may prefer to blanch the greens for about 30 seconds in boiling water before starting.
2. Sauté onion and garlic in olive oil until soft. Add greens and mushrooms and mix well. When mushrooms start to collapse, add broth, parsley and coconut milk.
3. Bring to simmer and cook for 15-20 minutes or until everything is tender. Blend with immersion blender or in food processor until smooth. Adjust seasoning; add the soy sauce or Bragg's if it seems a bit bland.
Source of recipe: I made up this recipe to use the leaves of radishes; turnip greens work too.