Root vegetable and cabbage milk soup

 

[Ingredients for 2 servings]

- 3cm Daikon radish

- 1 small potato

- 1/4 carrot

- 1/4 onion

- 2-3 cabbage slices

- 2 slices bacon

- 2 tablespoons chopped green onion

- 10g butter

- 1 cubed soup stock cube

- 250ml water

- 150ml milk

- A pinch of salt and pepper

[Preparation]

- Peel the daikon radish, potato, and carrot and cut them into 1cm cubes. Place the potatoes in water.

- Roughly chop the onion and cabbage.

- Cut the bacon into 1cm pieces.

[Directions]

1. Heat the butter in a pot over medium heat. Add the bacon and onion and stir-fry until softened. Then stir-fry the daikon radish, drained potatoes, carrots, and cabbage.

2. Once everything is well-stir-fried, add the soup stock cubes and water. Once boiling, reduce the heat slightly and simmer for 7-8 minutes, then add the milk. Just before it comes to a boil, turn off the heat and add the chopped green onions. Season with salt and pepper, and pour into serving bowls.