Radish Top Soup
Adapted from Food 52
2 TB vegetable or canola oil
1 small white onion, roughly chopped
6 cloves of garlic, peeled and left whole
1 large potato, cubed
3 cups stock (I used vegetable)
1 bunch radish greens, washed and roughly chopped
1/2 cup milk, cream, or milk alternative (I used soy milk)
1/8 tsp sweet paprika
Juice from ½ lemon
Drizzle toasted sesame oil
Pinch of black sesame seeds
Salt and pepper to taste
In a medium pot, heat oil on low heat. Add onions and cook for 15 minutes.
Add garlic, stir, and cook for another 5 minutes.
Add potato and vegetable stock. Turn heat to high and bring to a boil. Reduce heat to medium and cook potato until tender. Remove from heat and let cool.
Blend washed radish greens, onion, garlic, potato, and stock until smooth.
Pour back into pot and reheat on medium-low. Add milk, cream, or milk alternative, paprika, lemon juice, and salt and pepper.
Drizzle with toasted sesame oil and black sesame seeds. Serve warm.