Peel and slice the onions.

Fry 2 minutes with some olive oil in a large non sticky pan.

Wash radish tops.

Peel, slice and wash the potatoes.

Add 1.5 liter of water and the sliced potatoes together with the radish tops in the casserole. Add 1 teaspoon of salt. Leave to cook until the potatoes are done.

In the meantime, peel, wash and slice butternut and carrots. Add 1 teaspoon of salt as well as 1.5 liter of water and place in your slow cooker for 15 minutes or in a large casserole dish until carrots are soft.

Mix the two different soups using a hand mixer. Et voila. Serve with a bit of Espelette pepper and cream.