Best 2 Radish Greens Soup Recipes

In the realm of culinary delights, radish greens soup stands out as a beacon of health and flavor. This humble dish, often overlooked amidst the fanfare of more celebrated ingredients, is a testament to the adage that simplicity can yield extraordinary results. Crafted with a symphony of fresh radish greens, aromatic garlic, savory onions, and a chorus of herbs and spices, this soup sings a harmonious tune on the palate. Its vibrant emerald hue hints at the verdant goodness within, while its enticing aroma beckons one to indulge in its wholesome embrace. Whether served as a comforting starter or a light yet satisfying main course, radish greens soup promises a culinary journey that nourishes both body and soul.

The recipes presented in this article offer a diverse exploration of radish greens soup, catering to a range of tastes and preferences. From the classic rendition that celebrates the inherent flavors of the main ingredients to innovative variations that introduce a kaleidoscope of colors, textures, and spices, there's a recipe here to suit every palate. With step-by-step instructions, helpful tips, and inspiring images, these recipes empower home cooks to recreate this culinary gem in their own kitchens, transforming ordinary ingredients into an extraordinary symphony of flavors.

Let's cook with our recipes!

RADISH GREENS SOUP

Radish Greens Soup image

Did you know radish greens can be eaten? Smaller new leaves are a great addition to salads and such. As they grow bigger they can be bitter, but I like to use them in this simple soup that is easy to customize to your personal tastes. The radish leaves give the soup a peppery taste, which is why I don't have other seasonings in the ingredient list, but I sometimes add different ingredients depending on what I feel like that day.

Provided by Sunny Yukon

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons butter
1/2 large onion, diced
1 large potato, diced
2 1/2 cups radish tops, chopped. The younger the leaves, the more mild the taste (radish greens)
4 cups chicken broth
1/4 cup plain yogurt (or sour cream or heavy cream) (optional)

Steps:

Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
Stir in the potatoes and radish greens.
Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.).
Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl.
I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.

RADISH GREENS SOUP

Radish Greens Soup image

Radish greens are too good to just waste them. This is a basic soup which can be varied by adding spring onions, more cream or cream cheese, even mushrooms are good in it. You can use whichever broth you like. Depending on how big your bunch of greens is, you might need more or less broth.

Provided by Marion Wilting

Categories Cream Soups

Time 30m

Number Of Ingredients 8

Ingredients

1 bunch radishes with greens
1 Tbsp olive oil
1 1/2 c broth (any kind)
1/2 c whipping cream
salt, to taste
pepper, to taste
nutmeg or mace, to taste
1 Tbsp cream cheese

Steps:

1. Cut the greens from the radishes, wash thoroughly and then chop finely
2. In a saucepan heat the olive oil, then add the chopped greens, stew in the oil for one or two minutes, then add the broth
3. Bring to a light boil, cover and let simmer for about 10-15 minutes
4. In a mixer or with an immersion blender puree the soup, adjust with salt, pepper and nutmeg or mace to taste
5. Stir in cream and cream cheese and shortly bring to a boil, then serve immediately. Garnish with some slices of radishes, if desired

Tips:

Choose fresh and tender radish greens: Look for greens that are bright green in color and have no signs of wilting or yellowing. Avoid greens that are tough or have thick stems.
Wash the greens thoroughly: Rinse the greens under cold water to remove any dirt or debris. If the greens are particularly dirty, you can soak them in a bowl of cold water for a few minutes before rinsing.
Chop the greens finely: Finely chopped greens will cook more quickly and evenly. You can use a sharp knife or a food processor to chop the greens.
Use a variety of vegetables: In addition to radish greens, you can add other vegetables to your soup, such as carrots, celery, onions, and potatoes. This will add flavor and texture to the soup.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar to brighten the flavors.

Conclusion:

Radish greens soup is a delicious and nutritious way to use up this often-overlooked vegetable. The soup is packed with vitamins, minerals, and antioxidants, and it is also a good source of fiber. Plus, it is easy to make and can be tailored to your own taste preferences. So next time you have a bunch of radish greens, don't throw them away! Instead, use them to make this delicious and healthy soup.