Preparation time: 25 minutes

Cooking time: 30-40 minutes

Makes: about 2 ltrs of soup

Serves: 6


3 tbs olive oil
2 large or 3 medium red onions, peeled and chopped finely
500g regular radishes, washed and sliced thinly
200g (about 2) watermelon radishes, peeled and sliced thinly
1/2 a beetroot , peeled and sliced roughly
220g parsnips, peeled and chopped
1 ltr vegetable stock ( used vegetable cube dissolved in water)

2 tsp acacia gum (acacia powder)


2 tbs vegan single cream
1 tbs extra virgin olive oil
parsnip and purple potato crisps
freshly ground pepper
4-5 thinly sliced radishes

Instructions below…


Heat the olive oil over a medium heat in a large pot. Add the chopped onions and a good pinch of salt. Sauté until tender and translucent. Next add the sliced radishes and cook for about 7 minutes, stirring regularly.

Then add the beetroot and parsnip and stir for 2-3 minutes. Next add the stock slowly, bring everything to a boil, before reducting the heat to allow the soup to simmer for 20 minutes or until all the vegetables are soft and cooked through.

Once done, carefully pour the soup into a high speed blender, add the acacia gum to thicken the soup and blend until soft and smooth. Serve immediately!

To garnish, drizzle over some vegan single cream and/or extra virgin olive oil. Sliced radishes and freshly ground pepper are lovely here too as are home made parsnip and/or purple potato crisps. To make the latter, please take 1 small purple potato and 1 small parsnip. Wash and peel. then – with a potato peeler – slice both super thinly. Warm up some oil and fry until the veggie slices as crisp and brown around the edges. You can do this as the soup is cooking. Garnish and enjoy!

Tip 1: You can use white onion too if you wish.

Tip 2: Can’t find watermelon radish? The use the 200g of regular radishes instead. 

Tip 3: Can’t get a hold of parsnip? You can use potatoes too. It will dramatically change the flavour though. White carrots are also a good alternative

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