Radish Leaf Soup Recipe

I absolutely love this recipe because it takes the often overlooked radish greens and transforms them into a rich and comforting soup that feels both gourmet and zero-waste. The blend of simple ingredients and the optional creaminess makes it a versatile dish perfect for impressing friends at a cozy dinner or just a soothing weeknight treat.

Every part of the radish is beloved and used to its fullest potential in my Radish Leaf Soup. Here, the peppery nature of the radish leaves is combined with the comforting flavor of potatoes and the depth of garlic and onion.

Add a drizzle of cream, and you’ve got a gorgeous, nutrient-packed soup that is perfect for warming up on a brisk day.

Ingredients

Oilive oil: abundant with delectable, healthful monounsaturated fats, magnifies taste.

Sweetness and depth are the gifts an onion brings to a dish, but it also provides something scientists are just starting to realize is a real bonus: Many of the antioxidants found in the plant kingdom are found in the onion.

Immunity-boosting agents that pack a spicy, aromatic punch: garlic.

Leaves of the Radish: Enormous amounts of vitamin C, paired with a fabulous peppery flavor.

A good source of carbohydrates, and it adds creaminess.

Stock: Soup foundational, rich with umami and teeming with all the big flavors.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups radish leaves, washed and chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• Salt to taste
• Black pepper to taste
• 1/2 cup heavy cream or milk (optional for creaminess)
• Radish slices for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat.

2. In a skillet, heat olive oil over medium heat. Once the oil is shimmering, add the very finely chopped onion and sauté until it’s translucent and sweet, about 5 minutes.

3. Add the chopped garlic and cook for an additional minute or so until very fragrant.

4. Include the diced radish greens and stir-fry until reduced, about 2-3 minutes.

5. Add the potatoes, which have been diced, to the pot and stir well to make a combination that is even in its distribution.

6. Add the vegetable or chicken broth and bring to a vigorous boil.

7. Lower the heat and let the mixture simmer. Cook until the potatoes are tender, which should take about 15-20 minutes.

8. Take the pot off the heat, and with an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you could also carefully transfer the soup to a blender, blend it until smooth, and then return it to the pot.

9. Add salt and pepper to taste to the soup. If you want a creamier soup, stir in the heavy cream or milk and heat through.

10. Into bowls, ladle the soup, garnishing with radish slices if desired, and serve hot.

Equipment Needed

1. Large pot
2. Skillet
3. Knife
4. Cutting board
5. Measuring spoons
6. Wooden spoon or spatula
7. Immersion blender or countertop blender
8. Ladle
9. Bowls
10. Optional: Vegetable peeler (for potatoes)

FAQ

• What is the best way to wash radish leaves?Wash the leaves well under running water to eliminate any dirt or sand; then dry them with a clean towel.
• Can I use the stems of the radish leaves in the soup?– Indeed, the stems can also be utilized. Cut them into small pieces to guarantee they will cook evenly with the leaves.
• Is there a substitute for heavy cream or milk?Coconut milk can be used as a dairy-free substitute, or you can leave it out entirely for a lighter soup.
• How can I make the soup vegetarian or vegan?– Use broth from vegetables instead of broth made from chickens and replace the cream that is heavy with a non-dairy alternative, such as coconut milk.
• Can I freeze the soup?– Indeed, you can freeze this soup. Let it cool completely before moving it into airtight containers, where it can be stored for up to 3 months.
• How do I store leftovers?Leftovers can be stored in an airtight container in the refrigerator for 3 days at most.
• Can I add other vegetables to the soup?Certainly! You can add spinach or kale for more greens, or you might try adding carrots or celery for additional flavor and texture.

Substitutions and Variations

Butter or coconut oil can take the place of olive oil in order to produce a distinct flavor.
Replace the onion with a leek or a few shallots for a milder taste.
If needed, garlic can be replaced with garlic powder (1/4 teaspoon per clove).
Potatoes, sweet potatoes, or cauliflower can be used as alternatives.
Water and a bouillon cube can substitute for vegetable or chicken broth and provide a similar flavor.

Pro Tips

1. Optimize Onion Sauté Sauté the onions over low heat longer (about 10 minutes) to allow them to caramelize slightly, enhancing their sweetness and adding depth to the soup’s flavor.

2. Potato Texture Tip For a slightly thicker consistency, consider mashing some of the potatoes against the side of the pot before blending. This will help thicken the soup naturally without needing additional cream.

3. Radish Leaf Pretreatment Before adding the radish leaves, blanch them in boiling water for 30 seconds and then shock them in ice water. This will maintain their vibrant green color and reduce any bitterness.

4. Herb Infusion Add a fresh herb, such as thyme or rosemary, while the soup simmers with the broth. Remove it before blending for an aromatic depth of flavor.

5. Garnish Enhancement Consider garnishing with not only radish slices but also a drizzle of olive oil or a sprinkle of paprika or freshly chopped herbs like chives for an added burst of flavor and color before serving.