Creamy Radish Soup

Cook Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone-Health High-Fiber Vegetarian Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

Are Radishes Healthy?

Radishes are root vegetables and are a part of the Brassica family—aka cruciferous veggies. They've got a little bit of a lot of nutrients and are highest in vitamin C. A 1/2-cup serving of sliced radish provides about 10% of your daily vitamin C, per the USDA. Like other cruciferous veggies, radishes have cancer-fighting compounds.

Overhead view of gray saucepan with radishes and onion from Creamy Radish Soup recipe — Sonia Bozzo Photography

Are Potatoes Good for You?

Despite potatoes getting a bad rap for being starchy, they are a healthy vegetable that provides several nutrients, including fiber, plant protein, potassium and vitamin C. Eating the skin of the potato provides more nutrients than eating just the flesh. Potatoes also contain a special type of fiber called resistant starch, which acts as a prebiotic, feeding your beneficial gut bacteria.

Is This Recipe Gluten-Free?

Yes, since it contains no ingredients containing gluten, this recipe is gluten-free.

Tips from the Test Kitchen

What's the Best Way to Chop an Onion Without Crying?

You can save a lot of tears by dicing an onion rather than chopping it. The goal is to not cut too much into the membrane of the onion and release the chemical irritant syn-Propaneithial-S-oxide. Cut the onion in half first through the root and flower end, peel back the skin and slice the onion halves vertically almost through to the root and flower ends using the natural “lines” of the onion as a guide. Then make a few cuts horizontally (knife parallel to the cutting board), again almost through to the root and flower ends. Then, the final step is to cut the onion vertically again, perpendicular to your first cuts, for a perfect dice. There are some other tricks that can help in the process: Prior to cutting onions, you can try chilling them in ice water for up to an hour or storing them in the freezer for a half hour. And you can always don a pair of onion goggles (some are made to fit over eyewear).

What Is the Best Way to Eat Radish Greens?

Radish greens can be cooked and used like other leafy greens. Toss them into a skillet with a little oil and garlic and sauté them, or you can braise or steam them until wilted. Some say their flavor is like arugula, mustard greens or spinach, and this makes the radish greens a perfect addition to soups and stews, scrambled eggs, stir-fries and more.

Frequently Asked Questions

Can I Make This Recipe Ahead?

Absolutely. Store the soup in an airtight container in the refrigerator and it will last for up to three days.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Cook Mode (Keep screen awake)

Ingredients

2 tablespoons extra-virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
½ cup chopped onion
1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
2 cups low-fat milk
½ teaspoon salt
¼-½ teaspoon white or black pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh radish greens or parsley

Directions

Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

Sonia Bozzo Photography
Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)

Sonia Bozzo Photography
Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).

Sonia Bozzo Photography

Equipment

Blender or immersion blender

Originally appeared: EatingWell Magazine, March/April 2014

Nutrition Facts (per serving)

203	Calories
10g	Fat
22g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 scant cup
Calories 203
% Daily Value *
Total Carbohydrate 22g	8%
Dietary Fiber 3g	10%
Total Sugars 9g
Protein 6g	13%
Total Fat 10g	13%
Saturated Fat 3g	15%
Cholesterol 12mg	4%
Vitamin A 382IU	8%
Vitamin C 19mg	22%
Folate 39mcg	10%
Sodium 395mg	17%
Calcium 200mg	15%
Iron 1mg	3%
Magnesium 37mg	9%
Potassium 610mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.