Radish leaves are edible! I was surprised when I first learned this because the leaves are fuzzy; they didn’t seem like anything I would want to add to my salad! Even knowing that they are edible has not convinced me to add them to my salad, but I do cook with them. They work really well when sautéed with greens in a little olive oil with onion and garlic. Radish leaves also make a lovely addition to soup.
Radish leaves only last in the refrigerator for a day or two. When I bring radishes in from the garden or home from the store, I immediately cut off the leaves, rinse, and dry them. If I can’t use the leaves immediately, I put them in a bowl with a cloth on the bottom to absorb any moisture. Then I make plans to use them as soon as possible.
I love radish leaf soup. It is naturally low in calories and fat, but it is still very filling. And well, I also like the frugal oddity of it! This recipe makes enough to serve 8, but it can easily be halved if you are cooking for a smaller crowd.
2 tablespoons olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 stalks of celery, diced
8 cups loosely packed radish leaves
4 cups chopped potatoes*
6 cups vegetable broth
1 teaspoon marjoram
salt and pepper to taste
In a large pot, cook potatoes in water until they are tender. Rinse, drain, and return them to the pot.
While the potatoes are cooking, pour olive oil in a skillet. Add onions, celery, and garlic. Cook until the onions are slightly brown. Stir in radish leaves, lower heat and cook until the leaves are wilted.
Add the radish top mixture, broth, and marjoram to the potatoes. Cook for 5 minutes over high heat to blend the flavors.
Ladle 2 cups at a time into a blender and puree until smooth. If the soup seems too cool after pureeing, return to the pot and heat until it reaches a boil. Season with salt and pepper to taste.
*I don’t peel the potatoes or remove the radish stems; everything is going to be pureed, so there is no need.
What odd things do you use up in soup? Feel free to leave a link to your favorite soup recipe, even if it contains “normal” ingredients.