Radish Soup

with dill

For 4 servings

300 g floury potatoes

2 carrots

1 onion

1 clove of garlic

2 tbsp rapeseed oil or butter

500 ml vegetable broth

125 g cream

1 bunch of radishes

250 cooked ham

1 tbsp chopped dill

salt

pepper

grated nutmeg

Preparation time: approx. 20 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 340 kcal / 1424 kJ 16 g E, 19 g F, 16 g KH

1  Peel and wash the potatoes and carrots, peel the onion, cut the potatoes, carrots and onion into small cubes. Peel and mash the garlic.

2  Heat the oil or butter in a saucepan over medium heat, sauté the prepared vegetables and the clove of garlic for 5–8 minutes while stirring. Pour in the vegetable stock and cream, bring to the boil and simmer over a low heat for 15–20 minutes.

3  In the meantime, clean and wash the radishes and cut into fine sticks. Finely dice the ham.

4  When the vegetables are done, puree the soup finely, stir in 1 tablespoon of dill and season with salt, pepper and nutmeg.

5  Arrange the soup and sprinkle with diced ham.