Recipe by LAURA NASON
"This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!"
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raw radish greens
This delicious soup was rich and creamy tasting even without the cream. I simply added extra broth after it was blended to adjust the thickness. I also added 3/4 cup of chopped celery and an extra potato to the cooking pot, along with a pinch each of dried parsley, sage, rosemary and thyme. (Sing while you add these!) I was afraid at first to tell my teenaged son what I was making for dinner, but he helped, and the whole family loved the results.
This soup tastes much better than it looks while cooking! Resembles spinach soup, and one would never guess it's radish.
This was delicious, but trying to stay low fat I did not add heavy cream to the soup. Instead after ladling into the soup bowl I added a dollop of low fat sour cream and garnished with a brunoise of radish. I also use fresh radish tops mixed into tossed salads it gives it a nice texture.
Delicious! I followed the recipe exactly except for two things: I only let it simmer for 20 minutes, instead of 30 (I was short on time) and I didn't have any heavy cream on hand so I used 1/2 cup of raw whole milk, which has high cream content, so it worked well. You could probably cut the cream out if you wanted to cut some calories, but the milk did make it a bit creamier. I'll never throw my radish tops out again! This is now one of my husband's favorite soups - mine, too!
Another "wanted to use my radish greens instead of just throwing them out." I substituted milk for the heavy cream, which is a bit of a stretch but my goal was to combine ingredients on hand with radish greens into something edible, and this recipe met that goal admirably. Also, since potatoes, onions, and milk are all cheap, and the radish greens were "free", this made for an inexpensive side dish. And tasty as well. I will definitely be making this with our radish tops from now on! UPDATE: I have to change this to five stars because my wife has started buying radishes just so we can make this soup. She doesn't like radishes though, so now we're eating the tops and throwing away the radishes. Not what I had in mind when I searched for this recipe!
I altered the recipe a lot to use up what I had at home. I used milk ( instead of cream. I also added several radishes to the pureed mix to use them up, but I had no potatos so it was not as thick. I sauteed some onions, carrots, and celery and added them to the soup to give it some bulk. It was delicious, and I'm sure I could pass it off as spinach and no one would know. (Everyone was appalled when I told them I made radish soup) I think this recipe is great because radishes are so cheap.
Wow, who knew you could eat radish greens? By themselves I find them too bitter but in this soup they were good. I wanted a more potato soup kind of outcome, so I added a few more potatoes, chopped celery, about 2 TBS of minced garlic (I like garlic) and about 1 cup of chopped garden herbs (dill, lemon thyme, sage, rosemary). If you want more of a "punch" I'd follow the other reviewer's suggestion to add hot sauce, but if you're anti-spicy like me and just want to use up a ton of garden herbs and radish tops, you can't go wrong.
Wasn't sure what to expect and this was wonderful! Even my uber-picky husband likes it!! Followed recipe to a tee, just added garlic and it was perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Radish Top Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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