Vegan cress soup with radishes

Vegan cress soup with radishes: a creamy soup with cress, radish leaves, potato and cashew butter – fresh, peppery and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 210 kcal per serving
• Protein: 4 g
• Fat: 16 g
• Carbs: 12 g

Ingredients

• 600 ml hot vegetable stock
• 1 medium onion
• 1 bunch of radishes with their leaves
• 1 large floury potato (to thicken)
• 2 tbsp extra virgin olive oil
• 1 tbsp cashew butter
• Salt and white (!) pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · sieve · wooden spoon · ladle

1. Wash the radishes, radish leaves and cress thoroughly. Slice the radishes thinly, peel and finely dice the potato and finely chop the onion.
2. Soften the onion in the olive oil over a medium heat until translucent. Add the potato, cook for 1–2 min and pour in the hot vegetable stock.
3. Cover and simmer until the potato is soft. Then take the pan off the heat.
4. Stir in the radish leaves, cress and cashew butter. Blend the soup until smooth and season with salt and white pepper.
5. If you want a particularly silky texture, push the soup through a fine sieve. Thin it with a little hot stock if needed.
6. Ladle the soup into bowls while hot and top with the radish slices. Finish with a few fresh cress tips if you like.

Good to know

A soup like this feels light but is still satisfying. The heat is gentle, the texture lovely and creamy, the flavour bright and fresh.

Swaps

Cashew butter → white almond butter (also provides unsaturated fats and minerals) | Potato → cauliflower (with fibre and vitamin C) | Cress → rocket (similar peppery heat, also a brassica) | Olive oil → avocado oil (milder flavour, mainly monounsaturated fats)

Allergens

Contains tree nuts (cashew butter). For children, season mildly and keep the radish heat in check; during pregnancy, it's important to wash the cress and radish leaves well.

Frequently asked questions

What does cress contain nutritionally?

Cress mainly provides vitamin C, folate and vitamin K, plus glucosinolates, the typical plant compounds of the cabbage family. They're also what gives cress its peppery taste.

Are radish leaves really edible – and do they contain nutrients?

Yes, the leaves are edible and contain vitamin K, vitamin C and bitter compounds, among others. Wash them thoroughly, as soil easily clings to the leaves.

Why does olive oil work well in this soup?

Extra virgin olive oil mainly brings monounsaturated fats and natural polyphenols. It nicely rounds off the heat of the cress and radishes.

Do onions and radishes always suit a sensitive stomach?

Not necessarily. Onions contain fermentable carbohydrates, and radishes and cress bring heat, which can feel unpleasant for some people with a sensitive gut or reflux.

Does cashew butter add anything special nutritionally?

Cashew butter mainly provides fat for the creamy texture, plus some magnesium, copper and plant protein. Compared with other nut butters it's usually mild, but of course it's not an option if you have a nut allergy.

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