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.
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.