Creamy Radish (or Turnip) Green Soup

hakurei-turnip

 

 

 

 

 

 

You’re just going to have to trust me on this one! This soup is AMAZING. Seriously, I don’t lie about these things. The boys just devoured their bowls and asked for more (as they do every time I make it)!

Creamy Radish (or Turnip*) Green Soup

Makes 2 servings

2 T butter

2 – 3 cloves garlic, minced

2 green onions, trimmed and sliced ½ inch thick

1 heaping teaspoon, minced fresh ginger

1 bunch radish greens, chopped small (trim ends but use the rest of the stem)

1 medium yam or sweet potato, peeled and sliced ½ inch thick

2 cups veggie broth

¼ cup half and half

Salt and freshly ground pepper

Heat the butter in deep pan over medium heat.  Add garlic, green onions and ginger and sauté for 2 minutes.  Add radish greens and yam and stir to combine.  Add broth and simmer covered for 10 to 15 minutes.  Remover g=from heat and let sit for 5 minutes.  Put soup in a blender and process for at least 30 seconds to make sure all the stems are pureed (otherwise the soup may be stringy).  Return to pan, add half and half and salt and pepper to taste.  Stir to combine and serve.

*We use Hakurei turnips grown in our garden.

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