Radish Greens Vegetable Soup
Radish Greens Soup, a simple way to add flavor, texture, and nutrients to your soup instead of the landfill. Quick, tasty, and hardy soup for an easy lunch or weeknight meal.
Ingredients
- 2 bunches radishes about 1 pound
- 1 pound carrots
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 stalks celery with leaves, sliced
- 3 whole garlic cloves minced
- 2 whole dried bay leaves
- 8 cups vegetable stock
- 1 15 ounce can white beans or cannellini, drained and rinsed
- 1 pinch salt and pepper
- 1 pinch red pepper flakes
- Optional: radish greens pesto for garnish
Instructions
- Prepare radish tops: Cut radish root from the stem*. Cut the radish greens from the stem and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry (about 20 minutes). Once dry, remove any hard stems from radish leaves. Then sliced the radish bulbs and set aside.
- Prepare and simmer soup: Heat oil in a large soup pot over medium heat. Add diced onion, sliced radishes, celery slices, and sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant. Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
- Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in radish greens. Add red pepper flakes and more salt and pepper to taste. Add a dollop of radish top pesto, if desired.
- Slow cooker instructions: Add the oil, onion, celery, carrots, white beans, bay leaves, broth, and salt and pepper to the pot. Cook on medium for 1 hour, then stir in radish leaves and season to taste before serving.
Notes
- Notes: *Radish stems are edible, however they are sometimes very tough and do not soften well when cooked, even in soups. Instead of throwing radish stems out, you can add to soup stocks for extra flavor, like in our homemade vegetable broth. In this recipe you can add the stems to the broth and then remove before serving (use a twine to tie them together for easy removal).
- Tools Needed: knife set, cutting board, colander or large mixing bowl, large soup pot
- Prep Ahead: Wash and dry radish leaves up to a day before serving. We do not recommend washing and drying radish leaves too far ahead of cooking because they will become wilted. To prevent wilting of cut radish leaves, place the stems in a cup of water in the refrigerator until you’re ready to use them.
- Leftovers and Storage: To store leftovers, first bring soup to room temperature and then store in airtight containers. This soup will keep in the refrigerator for up to four days and in the freezer for up to 2-3 months (or more). To rethaw, simply place in refrigerator overnight or on the counter for a few hours before reheating.
- Nutrition notes: This simple vegetable soup with radish greens is completely plant-based (or vegan), gluten-free, and contains a small amount of oil that you can substitute with water if you’re looking for an oil-free soup recipe. It is high in fiber, iron, and vitamin C.
Nutrition
Serving: 1servingCalories: 62kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1006mgPotassium: 286mgFiber: 2gSugar: 6gVitamin A: 10083IUVitamin C: 7mgCalcium: 36mgIron: 1mg
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