Spring Radish and Leek Soup with Croutons

Spring Radish and Leek Soup with Croutons

Good for lunch or brunch with a bowl of big, juicy strawberries and cardamom scones.
Makes 4-5 servings

Ingredients:
1 tablespoon olive oil
3 leeks, white and tender green parts only, well washed and cut into 1/2-inch pieces
1 red bell pepper, diced
2 cloves garlic, minced
2 medium carrots, diced
1 bunch radishes, trimmed and thinly sliced
2 cups chopped baby spinach
5 cups vegetable broth
1 tablespoon fresh thyme leaves
2 to 4 tablespoons lemon juice
Salt and ground black pepper
Crisp croutons
Sour cream
Alfalfa sprouts

Directions:
1. Heat the oil in a large soup pot over medium-low heat. Add the leeks, bell pepper, garlic and carrots and cook, covered, over low heat, stirring often, until tender, 15-20 minutes.
2. Add the radishes, spinach, broth and thyme. Bring to a boil, reduce to a simmer and cook 15 minutes.
3. Add the lemon juice and season with salt and pepper.
4. Place a few croutons in each bowl and ladle the soup over. Top with sour cream and sprouts.