Soups seem to be a popular meal in our house right now because they're pretty fast and easy to make. With all that's been going on and since we'll be moving to a new house soon you can assume to see much more of them. In fact I think we'll be making chicken papaya with kalamungay soon.
This tastes mostly of the leeks and potatoes with a hint of radishes. Radishes are a good source of iron, calcium, and vitamin C. And here's something awesome I just learned- they produce a compound called Indole-3-Carbinal (I3C), which helps detoxify your body and helps prevent cancers. I see myself making this soup often.
Radish Leek Soup Recipe
- 3/4 lb radishes, halved
- 3 yukon potatoes, peeled and cubed
- 2 leeks
- 32 oz chicken broth
- 1-2 tsp Braggs Sea Kelp Seasoning
- 2 tbs butter
- 1 cup whole milk
- Salt and pepper to taste
- Separate the tops of the leeks. Slice up the stalk. Wash out the leaves well and set aside.
- Add butter to pot turn up the heat then add everything but the chicken broth, leaves, and milk. Mix it up then add in the chicken broth. Stand the leaves up in the pot. Bring soup to boil and reduce to a simmer
- Let simmer for one hour or until vegetables are tender. Discard leak tops
- Cream the soup with a blender. Mix in the milk. Salt and pepper to taste