Radishes are in season right now at the grocery stores here in MN and I couldn’t be more excited to eat all the soup! 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 soup! Prepare them in this creamy radish soup recipe and I am putty in your hands. Putty, I tell ya!
This radish soup is a rock star!
But be sure to serve it with 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.
- 2lbs radishes rinsed, trimmed, and quartered
- 1 red onion, sliced
- 2 red potatoes (or alternately 1 cup sweet corn)
- 8 tablespoons margarine
- 1 tablespoon salt
- 4 teaspoons pepper
- 3 cups almond milk
- 1 tablespoon sugar
- dash of hot sauce
- Combine margarine, onion, radishes, corn, salt, pepper, and hot sauce in pan. Simmer on low for about 20 minutes or until the radishes and onions are soft.
- Keep the temperature on low and add 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.
- If you are not a vegan, I recommend using butter in place of the margarine for a richer, nicer flavor. Also, feel free to use dairy milk for the almond milk. Or even sub out 1 cup of the almond milk for 1 cup of cream.
- Do serve this soup with sour cream, at least the first time!
If you have never made a radish recipe, cooked with radish, worked with radish, heck—seen a radish, here is a great article from The Kitchn with some good pointers on cooking with the little guys…