The humble radish. its is edible I am told and it is a root vegetable. Its part of the  of the Brassicaceae (Mustard) family of vegetables from pre-roman times. Mostly to be found, eaten raw, in a posh and crunchy salad.

This is a smooth, easy to make and tasty everyday soup. It takes extra flavours really well, so you can put in various tasty sauces to suit if you want too.

Serves: 4

Approximate Calories: 271 (68 –  calories per serving) 

Ingredients

• 1 tbsp of rapeseed oil (other types of oil will do)
• 1 medium onion, finely chopped
• 4 to 5 medium potato, chopped
• 200g of White or Red Radish
• salt and pepper to taste
• 1 tbsp of mixed herbs
• 1 tsp of bouillion
• 1 vegetable stockpot
• Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

Method

• Put all ingredients in the soup maker and set to smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
• For a thinner soup add more water, for a thicker soup add less water.