Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- Radish leaves, fresh, from a bunch radishes
- 5 spring onion (s)
- 200 g spinach, fresher
- 1 tablespoon butter
- 400 ml vegetable stock
- 1 pinch (s) chilli
- 1 pinch (s) nutmeg
- salt and pepper
- Crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash and dry the radish leaves and spinach. Wash the spring onions, remove the roots and cut them completely into small rings.
- Heat the butter in a saucepan until it foams. Steam the spring onions in the butter until they collapse. Add the radish leaves and the spinach and cook for about 2 minutes. Pour in the vegetable stock and bring to the boil.
- Take the pot off the stove and puree the soup. Season to taste with the spices and serve.
- Tips: I recommend this soup as a starter or for dinner with a slice of bread.
- You can also serve prawns or fried green asparagus with it. This green soup becomes creamier if you stir 1 to 2 spoons of crème fraîche into the soup. It is also delicious with coconut milk.
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