Radish greens soup

    Radish greens soup

    Recipe photo: Radish greens soup

    Radish greens soup


    1 person made this

    About this recipe: Don't throw away the leafy green tops of your radishes! They add a lovely peppery flavour to this simple creamy potato-based soup. Garnish the soup with sliced radishes and serve with plenty of crusty bread.

    Serves: 6 

    • 2 tablespoons butter
    • 1 large onion, diced
    • 2 medium potatoes, sliced
    • 225g radish greens
    • 1L chicken stock
    • 80ml cream
    • 5 radishes, sliced

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt butter in a large saucepan over medium heat. Stir in the onion and saute until tender. Mix in the potatoes and green radish tops, coating them with the butter. Pour in chicken stock. Bring the mixture to the boil. Reduce heat and simmer for 30 minutes.
    2. Allow the soup mixture to cool slightly; transfer to a blender and blend until smooth.
    3. Return the mixture to the saucepan. Stir in cream. Cook and stir until well blended. Serve with slices of radish on top.
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    Reviews in English (121)


    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.  -  10 Jan 2009  (Review from Allrecipes US | Canada)


    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.  -  23 Jun 2006  (Review from Allrecipes US | Canada)


    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!  -  11 Dec 2007  (Review from Allrecipes US | Canada)

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