Creamy Radish and Potato Soup

2 tbsp canola oil

1 smallish onion, chopped

8 oz radishes, sliced

8 oz potatoes, peeled and cubed

2 cups milk (or a milk substitute or water or broth)

½ tsp salt

½ tsp black pepper

1 watermelon radish cut into matchsticks for garnish (other varieties work, too, especially ones with an internal colour that contrasts with the soup colour)

chopped greens for garnish (radish greens, parsley, and chives all work well)

sour cream for serving

Heat oil in a large saucepan over medium or medium-high heat. Add onions and radishes. Stir frequently and cook until onions and radishes are translucent (6-8 minutes).

Add potatoes, milk, salt, and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook until the potatoes are tender. Stir occasionally to avoid burning.

Puree with an immersion blender until smooth. Taste and add salt and/or pepper if needed.

Top each serving with some radish matchsticks and a dollop of sour cream. Sprinkle some greens on top.

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Creamy Radish and Potato Soup