Radishes are the star in this creamy and gorgeous soup that will be the star for dinner, this week! The radishes are mild and sweet in this recipe.
Maybe I am a little bit freak-ish for loving these little red veggies but let me be honest ... it's not my love for the little red veggies as much for this delicious radish soup! Prepare them in this creamy radish soup recipe and I am putty in your hands. Putty, I tell ya!
Every. Time.
Can you eat the leaves from radishes?
Yes, absolutely! But you want to only eat the small and tender ones. They will be coarse and gross if they get too far grown. Use them like any other green.
This delicious radish soup recipe is a cinch to whip up and uses humble ingredients, but don't you be fooled for one little moment.
This creamy radish soup is a rock star!
Should I peel radishes?
Nah. Just give them a good washing and cut off the root end. They are good to go!
How do you get the bitterness out of radishes?
This soup recipe removes all the bitterness, completely. BUT if you are eating the radishes raw you want to sprinkle them with a bit of salt and let them sit for 15 to 20 minutes. Rinse and taste. The salt helps bring out the sweetness.
But be sure to serve it with yogurt or sour cream (obviously, if you are vegan, get the vegan sub for sour cream. Obvs :)). No really, you'll be tempted to think the addition of sour cream is not that big a deal but ... you'd be dead wrong. And when it comes to my favorite little spring red veggies, I don't want you to have a big ol' fat Loser symbol on your forehead. Use the sour cream.
Easy Creamy Radish Soup Recipe
Ingredients
- 2 lbs radishes rinsed trimmed, and quartered
- 1 red onion sliced
- 2 red potatoes, diced or alternately 1 cup sweet corn
- 8 tablespoons margarine
- 1 tablespoon salt
- 2 teaspoons pepper up to 4 teaspoons...taste and adjust
- 3 cups milk you can use almond milk or even broth, if you like.
- 1 tablespoon sugar
- 1-3 teaspoons hot sauce most of the time I end up with 1 tablespoon.
Instructions
- Melt margarine or butter on medium-high heat.
- Add the onion, radishes, corn, salt, pepper, and hot sauce in pan. Bring the butter, onion, radishes, corn, and spices to a boil, keep at a low-boil for about 30 minutes or until the radishes and onions are soft. Be careful not to burn the butter.
- Keep the temperature on low and stir in the milk and sugar.
- Heat until hot but not boiling.
- Use an immersion blender or transfer (carefully!) the soup to your blender and blend the soup until creamy.
- Serve warm with sour cream.
Notes
Do serve this soup with sour cream, at least the first time!
Nutrition
P.S. I'm a bit of a soup Nazi (get the reference :)) and pride myself on my crazy awesome soup abilities. No seriously ... please try my gourmet mushroom soup, or roasted cauliflower soup. Those two are some of my faves of all time and can't be missed! Oh wait...maybe my African Peanut soup? Oh heck, I love soup!
Teddi says
I never thought I would ever like radishes. First, I wasnt sure if by boil it meant " add water". So I did. Then drained before adding milk but I'm not sure if that was what I was supposed to do. I also only added half he butter and no sugar. It didnt really need it. I also did not add any pepper because my kids wont eat it. So I had to adjust the re ipe a bit for me, but that said- I liked this better than my dad's potato soup
Nellie says
Thank you for coming back to comment. I will go in and update the recipe to be more clear and easy to follow. Wow...most potato soup is pretty dang tasty so to say it is better is high praise indeed!
Kimberly Lethbridge says
I should start out by letting you know , we are in the middle of the Corona virus and our local health stores are donating their extras to neighborhood libraries then distribute throughout towns. Lol... When I saw the posting on Facebook through the library that turnip and radish greens were going To be given away in two pound bags I was so excited! I love dehhydrating the greens and putting them in smoothies, soups, stews, anything really but it's not wasteful that way. I let the librarian know that I would take any and all extras that were left behind. What I didn't realize is there was baby radishes and turnips still on the greens - walnut size and smaller. Following your recipe without the hot sauce and adding whole milk and no pepper was heavenly. I made some homemade multi grain rolls and had those in the freezer, this is delicious. I'm going to be posting your recipe on our library site. Incidentally, I got a phone call the very next day after I picked up one bag for myself and 1 bag for my daughter wink wink, the library had asked if I would be intrested in the last 4 bags. Needless to say I have been dehydrating and making soup since last Thursday and NO WASTE!! I took the stems from the greens that were left over and used to those for vegetable stock. Very impressed with the or soup thank you so much.
Nellie says
Oh wow...how clever to use those greens! So many take the greens and toss them when they are so incredibly useful. Kudos! And I am so glad to hear that you are enjoying the soup. If your library posts the recipe...let me know and I'll share it on my social. Have a great week and stay safe and healthy!
Sylvie says
Well, I made two pots of this soup. The first one I thought had too much pepper. 4tsp is a lot! So I made a second bat h without pepper at all. That way I could tone it down a bit. If making this soup, I would recommend that you add pepper and taste and adjust to your liking. If you have a sensitive mouth, don't go for all 4 teaspoons on your first go! Other than that, the soup is soooo pretty! Comes out a light pink and it's such a rare colour for a soup! I'm freezing this and will have plenty of it this winter when radishes are no longer in season :)
Nellie says
Thank you for coming back and commenting! I'm going to adjust the recipe to start with 2 teaspoons with up to 4 teaspoons. Totally a taste thing, I'm sure. Isn't it the prettiest color :). So fun!
Nancy says
Oh..my..goodness!! I thought this recipe would be a fun experiment but really expected it might not be for me. Was I ever wrong! This is SO good - I'm trying to not eat the whole lot tonight! It has just a hint of nice heat and tons of flavor. Can't wait to try the mushroom and cauliflower soups. Thanks for such a great recipe.
Nellie says
Right!?! I completely agree about it. You dont know you like radishes until you have this soup ;). YOu are so welcome and thank you for taking the time to comment on the recipe!
Tonya says
It is such a pretty color
the Bellie says
Isn't it! There's just something better about having food that is pretty!