Summary

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

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Instructions

1. Wash and dry the radish leaves and spinach. Wash the spring onions, remove the roots and cut them completely into small rings.
2. 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.
3. Take the pot off the stove and puree the soup. Season to taste with the spices and serve.
4. Tips: I recommend this soup as a starter or for dinner with a slice of bread.
5. 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.