Introduction to radish and turnip top soup
When we see the care and love that our producers put into growing their fruit and vegetables we make sure we do the right thing and waste as little as possible with our purchases.
We buy radishes and Japanese turnips from the talented Provenance Growers whenever they are in season, The radishes and turnips we tend to eat with a sprinkle of salt and a swipe of cultured butter from the Tasmanian Butter Company.
While we are on the topic of butter, if you are lucky enough to be able to access organic walnuts from Tamar Valley Organic (we think they are the best in the state), try shelling a few and halving them, then swipe some cultured butter onto each and sprinkle with a small amount of salt. It may be the world’s easiest recipe but it is a delicious combination!
Now back to the soup. The first thing that you must aim for with this soup is to end up with a vibrant green colour and a silky texture. That is the appeal of this soup. In keeping with the idea of using products that may otherwise be wasted we have divided the ingredients into essential and optional.
The essential ingredients are the ones that you need to develop the required flavour profile such as the radishes and turnips. The optional ones are the things you might have lying around and need to use up, but they must not detract from the green colour. Carrots or red peppers would feel uncomfortable with this soup.
Radish and turnip top soupCourse: SoupsDifficulty: Easy
1 bunch Provenance Growers radish tops chopped to about the size of a postage stamp – no long strands
1 bunch Provenance Growers Japanese turnip tops chopped the same way as the radish tops
1 onion chopped finely
2 cloves Rocky Tops garlic chopped into small pieces
2 Rocky Top King Edward potatoes cut into small cubes
1 litre chicken stock (Tom McHugo’s sell a very good one)
Elgaar Farm yoghurt or Ashgrove Tasmanian Farm Cream
1 leek chopped
1 zucchini chopped
1 bunch Valley Fresh basil chopped
- As with most soups and curries you need to prepare a flavour base first. To do this chop an onion finely and fry it very gently in either Canola Oil from Hill Farm or olive oil from Weston Farm. The onion must not turn brown, you want to fry it at a temperature that allows you to see that it is cooking, but not high enough for it to brown. After a few minutes you should be able to see the onion turning translucent.
- When the onion is starting to turn translucent, add the chopped garlic.
- Add the potato pieces and fry for a short time.
- Add all the tops and stir until they are wilted.
- At this stage you can add other chopped vegetables such as zucchini and leek if you have them.
- Add the stock then simmer gently for 30 minutes or until the potato has become quite soft.
- At this stage you can add a bunch of chopped basil or flat leaf parsley optionally.
- Transfer the soup to a blender and blend until the soup has become quite silky and shiny.
- Reheat and serve with a dollop of the excellent Elgaar Farm yoghurt or some Ashgrove Tasmanian Farm Cream.
You can read more about Provenance Growers by clicking on the links below: