Radish Top Soup Recipe - Allrecipes.com
Radish Top Soup Recipe
  • READY IN 1 hr

Radish Top Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
  2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
  3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2009

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.

Most Helpful Critical Review
Jul 22, 2003

This soup tastes much better than it looks while cooking! Resembles spinach soup, and one would never guess it's radish.

Jun 23, 2006

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.

Dec 11, 2007

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!

Oct 16, 2009

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!

Nov 12, 2007

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.

Jul 24, 2011

WOW!!! 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.

Jun 03, 2007

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.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 688 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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