Totally RAD-ish Soup ~ Or Radish Greens Soup

If you grow your own, or find some radishes with their green tops in pristine condition, don't throw them away!

Radish greens are loaded with iron, and when cooked they are every bit as good as the more expensive watercress.

I've made Radish Greens soup a few times before, but this recipe is a bit different from the usual in that it utilizes the radishes as well as the greens.

This one is adapted from one of my favorite cookbook authors and teachers; Madeleine Kamman.

Radish Greens Soup
6 Servings

1 tablespoon unsalted butter or cooking oil of your choice
3 cups chopped radish greens from 3 bunches of radishes
4 cups water, vegetable stock, chicken stock, or canned chicken broth
2 large Idaho potatoes, peeled and diced
1/2 yellow onion, diced or several scallions, cut into 1/2" slices (or a mixture of both yellow onion and scallions)
12 red radishes, sliced l/8 inch thick
1 tablespoon cider vinegar
Freshly ground peppr
1 tablespoon Dijon mustard
1/3 cup sour cream

Grated Gruyere-type cheese or crumbled ripe goat cheese (optional)

Heat the butter or oil in a soup pot over medium heat. Toss the radish greens and onions for 1 minute in the hot butter. Cover with the water (or other liquid) and bring to a boil. Add the potatoes and simmer until tender, 20 to 30 minutes. Strain through a food mill, or blend with an immersion blender, or place in blender and process until completely smooth.

While soup is cooking, place the radish slices and vinegar in a small pot, add water to cover, and bring to a boil. Season with salt and pepper, simmer 3 to 4 minutes, then drain.
You may add the slices of radishes to the strained soup, but I prefer to serve them on the side so each diner can add their own.
Mix the mustard with the sour cream in a small bowl. Add two or three big spoonfuls of the soup to this mixture, blend well, then add the mix back into the soup pot and mix until blended.
Taste for seasonings, adding salt or pepper if needed. Serve piping hot, with the cheese (and radishes, if you didn't add them to the soup) passed at the table.

A pretty, and healthful soup for just pennies.

I love utilizing every part of the colorful radish plant.


  1. Wow, I never would have thought of making soup from radishes! It certainly is beautiful! Thank you for the enlightenment!

  2. The colors are divine..and I had never heard of Madeleine..You're so well read:) And knowledgeable ..:)
    Thanks Mary..

  3. gosh its gorgeous! i don't know why i am so leary of radish greens, when i grew them they were never pristine... but great flavors!

  4. Great looking soup! You always come up with such interesting dishes, Mary!

  5. that is a crazy soup. i would never even think of making radish soup... just radish flowers haha

  6. wonderful blog! this dish is so beautiful and creative. I have to hand it to you... now can you find me some use for carrot top greens?


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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