Green Pea Soup with Marinated Radishes

Finely dice the onion and sauté until translucent in a pot with a little vegetable oil. Peel the potatoes, cut them into small cubes, and add them to the pot along with the vegetable broth. Let everything cook until the potatoes are soft.

Once the potatoes are cooked, add the frozen peas. Let them simmer briefly (maximum 2 minutes) so that the soup retains its vibrant green color.

Finely purée the soup with an immersion blender and, if desired, pass it through a sieve. Season with freshly ground pepper, Ume-Su, and a pinch of salt.