Radish & pea soup

Name: Radish & pea soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil; 1 onion, finely chopped; 2 dried bay; 1 tsp golden granulated sugar; 2 cloves garlic, finely chopped; 2 x 200g packs Essential Radish, halved, thickly sliced if large; 1 tbsp fish sauce; 500 ml pot fresh chicken or vegetable stock; ½ tsp ground white pepper; 300 g frozen Essential Petits Pois; 1 unwaxed lemon, juice of ½, plus finely grated zest; ½ tsp sea salt flakes, to taste; 2 salad onions, thinly sliced, to serve; ½ x 20g pack dill, leaves picked and chopped, to taste, to serve; ½ x 25g pack flat leaf parsley, chopped, to serve

Su Scott's soup is brothy and warm, with a spring in its step to comfort that longer evenings are just around the corner.

5 out of 5 stars(1) Rate this recipe

HealthyHigh fibre2 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

3 tbsp extra virgin olive oil
1 onion, finely chopped
2 dried bay
1 tsp golden granulated sugar
2 cloves garlic, finely chopped
2 x 200g packs Essential Radish, halved, thickly sliced if large
1 tbsp fish sauce
500ml pot fresh chicken or vegetable stock
½ tsp ground white pepper
300g frozen Essential Petits Pois
1 unwaxed lemon, juice of ½, plus finely grated zest
½ tsp sea salt flakes, to taste
2 salad onions, thinly sliced, to serve
½ x 20g pack dill, leaves picked and chopped, to taste, to serve
½ x 25g pack flat leaf parsley, chopped, to serve

Method

Put the oil in a large heavy-based saucepan over a low heat. Add the onion, bay leaves, sugar and a generous pinch of salt. Sauté gently for 10 minutes, or until the onion is completely soft and smells fragrant. Stir in the garlic and radish. Cook for 5 minutes more, gently stirring from time to time. You should notice the subtly sweet scent of the radishes.
Stir in the fish sauce and 300ml just-boiled water. Simmer steadily, with the lid ajar, over a low heat for 5 minutes, until reduced slightly. Add the stock and white pepper. Bring to a boil, then immediately reduce the heat and continue cooking on a gentle simmer, again with the lid ajar, for 15-20 minutes, or until the radishes are tender.
Stir in the peas and cook for 3 minutes more, or until tender. Remove from the heat and add the lemon juice. Check for seasoning and adjust with the sea salt flakes (I add a generous ½ tsp, but start with less and build it up).
To serve, divide the soup among 4 deep bowls. Scatter with the salad onions, dill and parsley. Zest the lemon over the soup right before serving, so its citrus aroma is fresh on the nose. Serve with crusty bread and butter on the side, and some freshly cracked black pepper, if liked.