Zucchini soup with radish a red & green friendship
Red and green are the colors of spring. The radish loves the green stalks. The spring touched soup is perfect as light lunch and will be prepared within no time. Served cold it’s the perfect starter or aperitif for he garden party in summer. The Chef’s Handyman team loves the zucchini soup like all recipes, which can be prepared in advance. Feel free to tag this recipe to your favorites, if you have a vegetable garden with zucchini.
Zucchini soup with radish
For the soup, cut the zucchini and the cooked potatoes into cubes. Place them into a pan. Add the chopped onion and 2.5 cups of vegetable stock. Cook on medium heat for 15 minutes. When cooked through blend all ingredients. Season the soup to taste with salt and black pepper. Pour the soup into cups or plates. Garnish with chopped radish and oregano. Serve with bread.
Chef’s Handyman tip: To give a smooth texture fold in whipped soy cream or coconut milk.
Shopping list for the zucchini soup with radish for 4 serves: 800 g or 28 oz. zucchini, 1 onion, 4 cooked potatoes, 6 dl or 2.5 cups vegetable stock, salt, black pepper, 1 bunch radish, 1 bunch oregano.
Bon appetite and have a great day, your Chef’s Handyman team.