Creamy Green Pea Soup with Marinated Radishes | Quick and Healthy Lunch

Preparation of the Cream Soup

• 1
  Sauté the finely chopped red onion in oil until translucent. Add the minced garlic, then pour in the vegetable broth. Add the diced potatoes and cook until tender.
• 2
  Once the potatoes are tender, add the frozen green peas. Let them thaw and cook for a maximum of 2 minutes to preserve their vibrant green color.
• 3
  Blend the soup until smooth with an immersion blender, then strain it through a sieve for a silkier consistency. Finally, season with freshly ground pepper, ume vinegar, and a pinch of salt.

Preparation of the Marinated Radishes

• 1
  Slice the radishes thinly. In a bowl, mix the sugar, vinegar, and the remaining 6 g of salt, then pour in the hot water. Add the radish slices and let them marinate (ideally for a day, but a few hours also make a big difference). When serving, place the radish slices on top of the soup.