Radish leaf velouté 💚 inspired by @chris_vege_95 – merci !

I don't have a tried and true recipe for this. It's put together from light research. The main recipe I gravitated towards was by Audrey Le Goff at @pardonyourfrench. She added lots of pictures and details to make it clear. Merci, Audrey !

My potato ratio was high. No surprise there given my love for potatoes. I'll cut that back next time, maybe closer to 300-350g. I rarely use vegetable broth anymore. I keep a homemade (low salt) vegan bullion powder that I find tastes even better in nearly every application.

Anyway, here's what I did! 📌

100g/4oz white onion, diced
2 garlic cloves, chopped
450g yellow potato, cut for simmer (the sign literally said 'yellow potato' 😆)
2 tsp vegan ckn-style bouillon powder
2½ cups water
1 large bunch radish leaves, cleaned thoroughly
Salt and fresh pepper to taste (15 cranks plus more at the table)
Radish, thinly sliced for garnish

Soften onion and garlic with a light dry or water saute. Move to a pot, add potatoes, water, and bouillon (or half water half veg broth). Cook 12-15 mins until potatoes are softened. Top with radish leaves and black pepper and cook 2-3 mins until leaves are wilted. Blend into a velouté ('smooth soup') using an immersion blender. Lightly salt to taste. Enjoy your radish leaf velouté hot with extra black pepper at the table.

This soup is so warming and satisfying. It makes a lovely leftover. ☺️☺️☺️

#plantbased #radishleafvelouté #veganfoodshare #oilfree #entoutesimplicité