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- 2 tbsp coconut oil
- 1 large onion, diced
- 2 garlic cloves, crushed
- 2 medium yams, sliced
- 4 cups raw radish
- 4 cups water
- 1/4 to 1/3 cup fresh basil leaves, torn into small pieces
- 1/4 cup fresh parsley leaves
- 1/3 cup coconut milk
1)Sauté onions and garlic in coconut oil over medium heat until tender. Stir in yams and radish greens, continuing to stir for a full minute.
2)Increase the heat to medium-high, add water and bring to a boil, stirring for 2 minutes. Reduce heat to medium-low (so there is light steam rising but no bubbling) and simmer 30 minutes.
3)Remove from heat and let sit for a few minutes to cool. Transfer to a blender, add basil and parsley then blend until smooth.
4)Return the blended soup to the stove top on low heat and mix in the coconut milk. Serve when warmed and garnish with radish slices.