Cold soup with radish, mint and quinoa
Prepare this soup in advance and serve it ice-cold on a hot summer evening. Light ad refreshing, it’s going to be a positively healthy refreshment. Radish leaves and other vegetables of your own choice will make a perfect base for the soup.
The leaves from 2 bundles of radish
1 garlic clove
4 tbs quinoa
1 liter vegetable stock or cooking water (from pasta, rice, vegetables etc…)
Other vegetables by choice
Slice your garlic and onion thinly and sweat them in oil inside a pressure cooker. Add the previously washed and broken up radish leaves and the other chopped vegatbles (i.e. discarded parts from zucchini, salad etc…). Soak everything in stock, close the cooker and wait for it to blow a whistle, then cook for 5 minutes. Wait for the steam inside the cooker to dissipate and blend your soup with a hand-held mixer or a ricer to obtain a smooth cream. Put the soup back on the heat and add the quinoa, then close the cooker again, wait for it to blow a whistle and cook for 8 minutes. Wait for the steam to dissipate, add salt to taste, let the soup cool down and put it in the refrigerator. Before serving the cream, put it in soup dishes and garnish each dish with fresh mint leaves.