This post and its recipes hail from our garden. I’m proud to say that all the radishes that went into this post came from our very own plot. Maybe you even saw us plant these in the last vlog? I’m always amazed at how those tiny little seeds become gorgeous vegetables in all the colours of the rainbow. In the moment I take these plants of ours out of the earth I feel such immense gratitude and awe for this cycle of planting, growing and harvesting. I really think gardening is one of life’s gifts to us. And this time this gift brought me radishes to cook up for you and I give you a radish top soup and a roasted radishes salad – ’cause why make things too complicated when they can just be easy?! I hope you guys enjoy and I look forward to hearing what you think! x


Yields 4-6 servings.


4 shallots, halved and sliced

1 solo garlic or 3 garlic cloves, roughly chopped

4 medium sized potatoes, peeled and cubed

6 packed cups radish tops, roughly chopped

4 cups water

1 cup plant milk, I used soy for creaminess

1 tbsp vegetable stock powder

Sea salt and black pepper to taste

To serve:

Chopped parsley

Cracked mixed pepper


Sauté your shallots and garlic in a large sauce pan with a little water or oil until softened.

Add your cubed potatoes along with water, bring to a boil and then lower heat and cook until just tender.

Place your radish greens in the pot along with plant milk and stock powder and simmer for a few minutes. The radish greens should soften and wilt.

Blend the soup in an immersion blender or with a stick blender until smooth and serve with chopped parlsey and cracked pepper.


Yields 4-6 servings.


3-4 bunches of radish, tops removed and halved or quartered to be uniform in size

A little rapeseed oil or other oil with high smoke point

Sea salt and black pepper to taste

6 large handfuls mixed green leaves or lettuce

1/4 cup seeds, I used pumpkin and sunflower

Half a lemon, juice only


Preheat your oven to 200 degrees celsius.

Place your radishes in an oven proof dish or on an oven tray and drizzle with oil. Sprinkle with salt and pepper and then roast the radishes in the middle of the oven for about 10-15 minutes or until tender and slightly browned. Be careful not to overcook them.

Place your seeds in a warmed dry skillet or frying pan and sprinkle with salt. Toast your seeds over medium high heat while mixing or shaking your pan often. This will only take a few minutes and your seeds should turn a golden hue and start making popping sounds when they are done.

Place your lettuce leaves on a board or serving dish and squeeze lemon juice over it. Then layer your roasted radishes on top and sprinkle your seeds over the whole dish before serving. Serve immediately for best result as the salad will still be fresh and crisp and not affected by the heat of the radishes.

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