Ingredients
Radish, a bunch, sliced thin
Leek - 2 stalks, chopped
Potato - 1 large, diced
Herbs - I used some fresh thyme
Chilli powder- I used a large spoon of chipotle powder
Salt, to taste
Lemon - juice of one lemon, or per taste
Olive oil - 1 tbsp.
Method
Saute the veggies together with the herbs and salt in a shallow pan. Cook them with a closed lid.
Puree the veggies once they get cold.
Add enough water to bring a soupy consistency and bring this mixture to a boil.
Before serving, add the lemon juice, lots and serve hot.
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