Food waste is tremendous in developed countries, we’re eating too much and wasting even more while the other half of the world is starving… I remember when sometimes, as a kid I didn’t want to finish my plate and adults told me I had to eat everything because some kids didn’t have enough to eat. At that time, I didn’t understand what it meant, after all me finishing my plate wasn’t going to give them food… It wasn’t indeed, but did you know all food waste happening along our food chain would be more than sufficient to feed everyone on earth ? That’s right, no need for genetically modified crap, we might just need to change a bit our habits…
By choosing the best looking fruits and vegetables in grocery stores, we, as consumers, create a system where producers end up throwing away weird looking ones because resellers simply won’t buy them. So go for the ugly ones, guys! They usually taste much better too
And if you’re willing to reduce wastes at home too, here is a radish top soup recipe. Yes, you can also eat what you’re used to toss! And let me tell you it won’t be any huge effort as this radish top and parsnip soup recipe tastes really good and is full of vitamins!
My advice is to use radish tops quickly after buying the radish bunch as radish greens don’t stay fresh for very long.
Radish greens and parsnip soup recipe
Preparation time: 5 minutes – Cooking time: 30 minutes
Ingredients (for 4 servings)
1 radish bunch
2 garlic cloves (optional)
2 tablespoons of olive oil
1 oz (30 g) of butter
4 cups (1L) of water or vegetable stock
Salt and pepper
1/ Cut radishes and keep aside for using in another recipe. Wash radish tops thoroughly (they use to carry lots of dirt). Discard yellow ones if radish bunch is a few days old.
2/ Peel garlic cloves, onion and parsnips. Chop onions and garlic, dice parsnips.
3/ Heat oil in a large stockpot over medium heat. Add garlic, onion and parsnips. Brown for 8 minutes stirring often.
4/ Add radish tops, and stir with the other ingredients for 2 minutes. Then, cover with water (or vegetable stock), add salt and let it cook covered for 20 minutes.
5/ Use an immersion blender to puree the soup until smooth. Add butter and season to taste with salt and pepper.
Serve radish tops and parsnip soup hot with toasted bread. Delicious topped with this beetroot and goat cheese foam recipe.