A refreshing and vibrant soup that showcases the peppery bite of radishes and the delicate flavor of watercress. The addition of almond milk lends a subtle creaminess that balances the sharpness of the vegetables, while the vegetable broth provides a rich and savory base.
The origins of this soup can be traced back to the bustling markets of medieval Europe, where street vendors would sell hot broth to weary travelers. Over time, resourceful cooks began experimenting with different vegetables and herbs to create more flavorful soups. One such cook, a young woman named Anya, stumbled upon a particularly delightful combination of radishes and watercress. The peppery radishes added a welcome kick, while the watercress provided a delicate balance of bitterness and freshness. Anya's soup quickly became a favorite among her customers, and the recipe has been passed down through generations ever since.
Add the radishes and watercress and cook for 5 minutes, or until the radishes begin to soften.
Add the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes, or until the radishes are tender.
Puree the soup with an immersion blender or in a regular blender until smooth.
Stir in the almond milk and season with salt and pepper to taste.
Serve warm.
Why It Works
The combination of radishes and watercress creates a harmonious balance of flavors, with the peppery radishes complementing the delicate bitterness of the watercress.