Karen Anderson the owner of Calgary Food Tours offers up a great soup recipe using a member of the radish family.
Karen says "This is a good soup to make in January when you have to get back on track after all the holiday feasting. The daikon, a large white member of the radish family, has few calories (38 calories for 3 ounces) but as it has the consistency of potato it makes one feel full. The soup itself has loads of flavour and when served piping hot as a snack throughout the day you'll find it nourishing and warming in the depth of winter."
1 T organic canola oil
1T garlic, chopped
1T ginger, minced
1bunch green onions, chopped
1t Chili flakes
1 litre chicken or vegetable stock
1 whole daikon, chopped into bite-sized pieces
2 c Savoy cabbage, chopped
1 head broccoli, chopped
1 pkg brown mushrooms, chopped
1 pkg extra firm organic tofu, cut into cubes
½ c fresh cilantro, chopped
4 c bean sprouts
Squeeze juice from a key lime
1. Heat a large stockpot and add the oil, garlic and ginger.
2. Cook for about 15 - 30 seconds on medium heat until the garlic and ginger become fragrant.
3. Add the green onions and chili flakes and stir, cooking until they are soft.
4. Add the stock and all the daikon, cabbage, broccoli and mushrooms.
5. Cook for about 5 - 10 minutes or until these vegetables are hot and tender but not mushy.
6. Add the tofu and heat through.
7. Add Salt to taste.
8. Add in the cilantro.
9. Serve with about ¼ cup of bean sprouts and a wedge of lime for each bowl.