Sunny Yukon's Note:
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.
My Private Note
Units: US | Metric
- 1Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
- 2Stir in the potatoes and radish greens.
- 3Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
- 4Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
- 5Remove 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.).
- 6Return 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.
- 7I 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.
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Nutritional Facts for Radish Greens Soup
Serving Size: 1 (375 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 155.7
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.1 g
- Cholesterol 11.4 mg
- Sodium 790.9 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 2.3 g
- Sugars 2.2 g
- Protein 7.0 g
The following items or measurements are not included: