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Radish Top Soup

Creamy Radish Top Soup

After a long and particularly cold winter, our garden is finally growing. One of the first things that can go in the ground here is radishes. Mine were planted a little over a month ago but due to a chilly spring, we’re still waiting for them to mature. Soon, soon, but not soon enough.

Most people think of the root part of the radish plant and toss out (or compost) the tops. The tops are edible and actually quite good. I add them to salads, sauté them with onions, juice them or make them into this creamy soup. Radish greens are rich in vitamin C, folic acid, anthocyanins, B vitamins, and phosphorus.

So stop throwing away those green goodies!  If you have more greens than you can eat, you can freeze extras by gently steaming them, bagging them and then placing in the freezer. We have greens all winter long thanks to our vacuum sealer. We also dehydrate and powderize the leaves to sprinkle in all sorts of foods.

I’m going to share with you two ways you can make this soup. The first is with a high speed blender like a Vitamix or BlendTec. The second is on the stove, blending with a stick blender (this is the blender I use Cuisinart Stick Blender). Both ways have their advantage. The high speed blender is quick and easy, makes a very smooth soup, and only one thing to clean. Supposedly this could be considered a raw soup since it’s heated up just enough to be warm. But one drawback is the foam on top of the soup. It bothers some people but not everyone. You can minimize the foam by letting it set a while and then scooping off the remaining foam. But then you have to reheat it. The stovetop method yields a less smooth soup and is cooked but it won’t have the foam problem.  Either way is super yummy. A stick blender will not blend coconut flakes up enough to be appetizing, so be sure to use coconut cream or milk and not flakes.

Creamy Radish Top Soup

Radish Top Soup (Vitamix Way)

Ingredients

  • 4 cups chopped radish leaves (packed, or about 8 oz)
  • 1 cup shredded coconut (1/2 cup sour cream for those who can have dairy)
  • 2 cloves garlic, minced
  • 1 quart chicken stock
  • cayenne to taste
  • salt and pepper to taste
  • 2 thinly sliced radishes for garnish

Instructions

  1. Place radish leaves, coconut flakes, and garlic in high speed blender (like a Vitamix or Blendtec).
  2. Pour in 1 quart chicken stock.
  3. Begin blending on low and slowly increase in speed. Blend on high for 3-5 mins, until smooth and steamy hot (any longer than 5 mins could damage your motor).
  4. Add cayenne, salt and pepper to taste.
  5. Garnish with radish slices.
http://www.picklemetoo.com/2014/06/02/radish-top-soup/

Radish Top Soup (stove top method_

Ingredients

  • 1 quart chicken stock
  • 4 cups chopped radish greens
  • 1/2 cup sour cream (or coconut cream for my dairy free peeps)
  • 2 tbsp butter, ghee or coconut oil
  • 2 cloves garlic, minced
  • cayenne to taste
  • salt and pepper to taste
  • 2 radishes, sliced thin

Instructions

  1. In a medium sized sauce pan, place chicken stock, kale, oil, and minced garlic cloves. Bring to a low boil. Reduce to a simmer and cook until greens are softened.
  2. Add sour cream (or coconut cream) and heat back up.
  3. With a stick blender, blend until smooth.
  4. Add cayenne and salt and pepper to taste.
  5. Garnish with radish slices.
http://www.picklemetoo.com/2014/06/02/radish-top-soup/


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