2 Tablespoons Olive Oil
1 Large Shallot, finely chopped
2 Cups radish greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Freshly ground Black Pepper
Fresh Chives for serving
In a large saucepan, heat oil over medium heat; add finely diced shallots.
Sauté, stirring often, until shallots are soft and translucent.
Add the radish greens and wilt, then add the stock.
Bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches.
Top with freshly chopped chives just prior to serving.
Makes 4 servings.
Recipe & photo from Vegan Visitor blog.