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Qick Radish Potato Soup with Extra Virgin Olive Oil and Fress Cress


  • 3 bundle of radish
  • 1 onion (cut into slices)
  • 2 peeled potatoes (cut into cubes)
  • 1 tbsp olive oil
  • 100 ml white wine
  • 800 ml vegetable broth
  • 50 g cream cheese
  • salt & pepper
  • fresh cress


  1. Cut radish and potatoes into pieces and slice the onion. Keep some radish to decorate.
  2. Heat a pot with olive oil, add the onions and stirr until glazed.
  3. Add radish and potatoes and stirr for another 2 minutes until deglazing with white wine.
  4. Add the vegetable broth and the cream cheese, stirr well, close the pot with a lid and cook for 20 minutes.
  5. Place the soup inside a mixer and blend until smooth.
  6. Salt and pepper to taste.
  7. Fill soup into soup bowls, add some cress, pepper, radish and extra virgin olive oil.