Unpeeled red radishes are cooked and then puréed to create a creamy soup with a delicate pink blush.
Note: If you prefer to use reduced sodium chicken broth, you will need to season the soup with some salt.
1. Melt the butter in a large saucepan. Add the onions and toss to coat evenly. Stir over medium heat until the onions are tender. Pour in the chicken broth. Add the radishes and rice. Cover the pan and cook at a gentle bubble for 20 minutes or until the radishes and rice are tender.
2. Pour into a blender or food processor and process until smooth. Return to saucepan. Stir in ginger and lemon juice and blend in yogurt. Place over low heat and warm gently, but do not allow the soup to boil.
3. Serve garnished with chopped parsley.