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Spring Radish Soup With Floral Garnish - Bright, Fresh, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (or use more olive oil for dairy-free)
  • 1 medium leek, white and light green parts only, thinly sliced (or 1 small onion)
  • 3 cloves garlic, sliced
  • 1 pound radishes, trimmed and quartered (reserve a few greens if attached)
  • 1 small Yukon Gold potato, peeled and diced
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup radish greens, spinach, or arugula (optional, for color and nutrients)
  • 2–3 tablespoons lemon juice, plus more to taste
  • 1/3 cup plain yogurt, crème fraîche, or coconut yogurt for dairy-free (optional)
  • Salt and freshly ground black pepper
  • To garnish: thinly sliced raw radishes; chopped fresh herbs (chives, dill, or parsley); a drizzle of olive oil
  • Edible flowers such as chive blossoms, nasturtiums, violas, pansies, or arugula flowers (make sure they are edible and unsprayed)

Instructions
 

  • Warm a medium pot over medium heat. Add the olive oil and butter. When melted and shimmering, add the sliced leek and a pinch of salt. Cook 4–5 minutes until soft and fragrant, but not browned.
  • Stir in the garlic and cook 30 seconds. Add the quartered radishes and diced potato. Season with a little more salt and pepper. Cook 2–3 minutes to coat the vegetables and build flavor.
  • Pour in the broth. Bring to a gentle boil, then lower to a simmer. Cook 15–18 minutes, until the potatoes and radishes are very tender.
  • If using greens, stir them in during the last 2 minutes to wilt. This adds a soft green hue and extra nutrients without overpowering the radish flavor.
  • Blend the soup until smooth. Use an immersion blender in the pot, or carefully transfer to a blender in batches. Blend until silky. Return to the pot if needed.
  • Stir in 2 tablespoons lemon juice and taste. Adjust salt, pepper, and acidity. Add another splash of lemon if you like it brighter. For extra creaminess, whisk in yogurt or crème fraîche.
  • Ladle into warm bowls. Swirl a spoonful of yogurt on top if using, and add a few slices of raw radish for crunch. Finish with chopped herbs, a drizzle of olive oil, and your floral garnish.
  • To garnish with flowers, gently separate petals or small blossoms. Scatter them lightly just before serving. Use a light hand—the flowers are a highlight, not the whole show.