Heat 1 tsp olive oil and 2 tsp plant butter in a soup pot and add 1 shallot, finely chopped, stirring over a medium heat for about 5 minutes until soft and translucent. Add 1 garlic clove, chopped and stir for a minute.

Add 200g potatoes, washed and diced* and 250ml water. Cover, bring to a boil, then reduce to a simmer and cook until the potatoes are tender when poked with the tip of a sharp knife – about 10 minutes.

Add the washed radish tops off one bundle of radishes (about 2 cups lightly packed) and 250ml vegetable stock. Cover, bring to a boil, then reduce to a simmer and cook until the leaves are wilted and cooked through.

Turn off the heat and add 1 tsp Dijon mustard and 45ml plant-based cream. Puree till smooth using an immersion blender.

* I like to pass the soup through a fine mesh strainer to remove the fibrous bits of the radish tops, which also avoids having to peel the potatoes.

Serve with sourdough croutons.

Makes 500ml and serves 2-3.

Note: For a non-vegan version, use dairy butter and cream, as well as chicken stock.