Radish Top Soup

Why You’ll Love This Recipe

• Zero-Waste Cooking: Makes use of radish greens that are typically thrown away, promoting sustainability.​

• Nutritious: Radish tops are rich in vitamins and minerals, adding a nutritional boost to your meal.​

• Simple Ingredients: Requires only a handful of common ingredients, making it easy to prepare.​

Ingredients

• 2 tablespoons butter​

• 1 large onion, diced

• 2 medium potatoes, sliced​

• 4 cups raw radish greens, thoroughly washed​

• 4 cups chicken broth​

• ⅓ cup heavy cream​

• 5 radishes, sliced (for garnish)​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Onions: In a large saucepan over medium heat, melt the butter. Add the diced onion and sauté until tender and translucent, about 5 minutes.​

2. Add Potatoes and Radish Greens: Stir in the sliced potatoes and radish greens, ensuring they are well-coated with the butter and onions.​

3. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for approximately 30 minutes, or until the potatoes are tender.​

4. Blend the Soup: Allow the soup to cool slightly. Transfer it to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.​

5. Incorporate Cream: Return the blended soup to the saucepan. Stir in the heavy cream and heat gently until warmed through.​

6. Serve: Ladle the soup into bowls and garnish with sliced radishes. Serve immediately.​

Servings and Timing

• Servings: This recipe yields 6 servings.​

• Preparation Time: 15 minutes​

• Cooking Time: 45 minutes​

• Total Time: 1 hour​

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth to make the soup vegetarian.​

• Vegan Adaptation: Substitute butter with olive oil and heavy cream with coconut milk or cashew cream for a vegan version.​

• Additional Herbs: Add fresh herbs like parsley or chives for extra flavor.​

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.​

• Freezing: This soup can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers.​

• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.​

FAQs

Can I use other greens if I don’t have enough radish tops?

Yes, you can supplement with other greens like spinach, kale, or beet greens.​

Do radish greens need to be thoroughly cleaned?

Absolutely, radish greens can have dirt and grit, so it’s essential to wash them thoroughly before use.​

Is it necessary to peel the potatoes?

Peeling is optional and depends on your texture preference and the type of potatoes used.​

Can I use milk instead of heavy cream?

Yes, but the soup will be less rich and creamy.​

How can I thicken the soup if it’s too thin?

Simmer the soup longer to reduce it, or add a small amount of cornstarch slurry.​

Conclusion

This Radish Top Soup is a testament to resourceful cooking, turning humble ingredients into a comforting and delicious dish. It’s an excellent way to minimize waste and enjoy the full bounty of your produce.

Radish Top Soup

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• Author: Paula
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Radish Top Soup is a creamy and flavorful dish that makes use of often-discarded radish greens. Combined with tender potatoes, onions, and a touch of cream, this soup is both economical and nutritious. A perfect zero-waste recipe to enjoy a comforting bowl of goodness!

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Ingredients

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens, thoroughly washed
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• ⅓ cup heavy cream
• 5 radishes, sliced (for garnish)

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Instructions

1. Sauté the Onions:

1. In a large saucepan over medium heat, melt the butter.
2. Add the diced onion and sauté until tender and translucent (about 5 minutes).

2. Add Potatoes and Radish Greens:

1. Stir in the sliced potatoes and radish greens, ensuring they are well-coated with the butter and onions.

3. Add Broth and Simmer:

1. Pour in the chicken broth (or vegetable broth for vegetarian option).
2. Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, or until the potatoes are tender.

4. Blend the Soup:

1. Allow the soup to cool slightly.
2. Transfer it to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.

5. Incorporate Cream:

1. Return the blended soup to the saucepan.
2. Stir in the heavy cream and heat gently until warmed through.

6. Serve:

1. Ladle the soup into bowls and garnish with sliced radishes.
2. Serve immediately and enjoy!

Notes

• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Vegan Adaptation: Substitute butter with olive oil and heavy cream with coconut milk or cashew cream.
• Additional Herbs: Add fresh parsley, chives, or thyme for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian, Sustainable Cooking